Caputo '00' Neapolitan Flour 1kg
'00' means that the flour has been milled twice so it is finer and of high quality. It also has a higher gluten content than plain flour so the mixture is stronger without being heavier, making it ideal for cakes, pasta, pizza dough, gnocchi and breads. Caputo is from Naples and used by top restaurants and chefs.
In the range we have:
PASTA FRESCA E GNOCCHI - a 00 flour for easy rolling when making fresh pasta and gnocchi.
CUOCO - a 00 flour for long fermentation when making Pizza dough, croissants, brioches and bread doughs.
CLASSICA - an all purpose 00 flour for light fluffy dough when making cakes and pastries.
SEMOLA - mix in 25% Semola to the strong flour when making bread to make an amazing Pugliese loaf. Unlike semolina this is much finer more like a flour. Can also be used in making fresh pasta.
SOURDOUGH STARTER or 'Madre' (mother) which gives your bread that old fashioned how-bread-used-to-be flavour and texture if used correctly.
MANITOBA ORO - Canadian Manitoba soft grain milled in Naples. This is a strong 0 flour ideal for bread making.
They are come in 1Kg bags, just choose the flour type from the drop down box.