Orlando Foods is the exclusive US importer of Caputo – a Neapolitan mill built on a wheat-only philosophy. Caputo flours are crafted from carefully selected wheat and slow milling, without potassium bromate, bleach, conditioners, enzyme systems, or chemical correction.
- Wheat only
- No bromate
- No conditioners
- No enzyme systems
- No bleach
Why Bromate-Free Matters for Foodservice
For decades, bromated flour was widely used in American foodservice because potassium bromate helped make dough stronger, more tolerant, and easier to manage. As regulations change and operators look for cleaner ingredient statements, flour performance is becoming a more important conversation.
Some bromate-free alternatives rely on ascorbic acid, enzyme systems, or other forms of correction to replace what bromate once did. Caputo is different: performance comes from wheat selection, slow milling, and precision granulation – not chemical correction.
For operators moving away from bromated flour, the goal is not simply to replace one flour with another. The goal is to choose the right wheat-only flour for the specific application, fermentation process, oven, and desired dough characteristics.
Find the Right Wheat-Only Caputo Flour for Your Operation
Caputo does not use bromate, conditioners, enzyme systems, or chemical correction. Each flour is crafted for a specific application, from American pizza styles to Neapolitan pizza, focaccia, pastry, bread, pasta, and gluten-free menus.
For Pizzerias
Pizzerias moving away from bromated high-gluten flour have different needs depending on style, oven temperature, fermentation time, hydration, and dough handling. Caputo offers wheat-only flour options crafted for specific pizza applications without chemical correction.
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00 Americana
A strong wheat-only option for operators making New York-style, American-style, and other pizza formats where structure, fermentation tolerance, and consistent handling are important.
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00 Americana Super
Crafted for operators who need additional strength and tolerance for American, New York, Detroit, Sicilian, and Focaccia styles, especially with longer fermentation and higher hydration formulas.
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00 Pizzeria (Blue Bag)
Finely milled wheat-only flour for traditional Neapolitan pizza at high oven temperatures. The iconic Caputo flour recognized worldwide.
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0 Nuvola Super
Designed for preferments, Contemporary Neapolitan, Roman-style pizza, pan pizza, and focaccia where operators want a lighter, more open crumb structure.
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00 Saccorosso (Red Bag)
A versatile wheat-only flour for long fermentation, pizza, specialty bread, and pastry applications where strength and flexibility are needed.
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Semola
The professional pizzeria’s bench flour – helps prevent sticking without leaving heavy residue.
For Bakeries & Specialty Pastry
Artisan bread, specialty pastry, long cold fermentation, and enriched doughs require flour that fits the process. Caputo wheat-only flours are crafted for different levels of strength, extensibility, hydration, and fermentation needs.
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00 Saccorosso (Red Bag)
A versatile wheat-only flour for authentic, traditional, artisan-style recipes, especially pastry, specialty bread, and pizza with long cold fermentation.
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0 Nuvola Super
Excellent for preferments, focaccias, and breads. Works beautifully with biga, poolish, and formulas where lightness and open structure are important.
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00 Americana Super
Built for applications that need extra dough strength, longer fermentation, and higher tolerance while still following Caputo’s wheat-only approach.
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Fioreglut (Gluten-Free)
Premium Italian gluten-free flour for savory recipes and baked goods. Expand your menu without compromising on texture.
For Restaurants, Hotels & Multi-Concept Kitchens
Running pasta, pizza, bread, pastry, or gluten-free items under one roof? Caputo gives operators a broad wheat-only flour range for multiple menu applications through one trusted importer.
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00 Pasta Fresca
Finely milled flour for fresh pasta, laminated pasta, and gnocchi. Ideal for restaurants running an in-house pasta program.
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Semola
Versatile for pasta, rustic breads, desserts, and bench flour for pizza. Moves easily across multiple stations.
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00 Americana
A strong option for restaurants offering American-style pizza, New York-style pizza, or other pizza formats alongside broader menus.
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Fioreglut (Gluten-Free)
A premium gluten-free flour for restaurants looking to add gluten-free pizza, bread, or baked goods to the menu.
Why Caputo Performs Naturally
Caputo’s approach is simple: wheat only. For over 100 years, the mill of Naples has developed flour performance through wheat selection, slow milling, and precision granulation – not bromate, conditioners, enzyme systems, bleach, or chemical correction.
Wheat Only
Caputo performance starts with carefully selected wheat. The flour is crafted to meet specific needs without bromate, conditioners, enzyme systems, bleach, or chemical correction.
Slow Milling
Controlled milling helps preserve starch integrity, gluten structure, and authentic flavor. Performance is built into the flour instead of corrected after milling.
Precision Granulation
Calibrated particle size supports uniform hydration, predictable fermentation, and consistent dough behavior across applications.
Request Samples or Wholesale Info
Tell us about your operation. We’ll follow up with product information, availability, sample options, and wholesale details.
Frequently Asked Questions
Which Caputo flour replaces bromated high-gluten flour?
The right flour depends on your application, fermentation time, oven temperature, hydration, and desired finished product. Many operators evaluate 00 Americana, 00 Americana Super, 0 Nuvola Super, or 00 Saccorosso depending on their needs. Caputo offers wheat-only flours crafted for specific applications without chemical correction.
Does switching from bromated flour require recipe adjustments?
It may. Some operators may need to adjust hydration, mixing, fermentation time, or handling depending on their current flour and process. Caputo flour is designed to perform naturally through wheat selection, slow milling, and precision granulation.
Is Caputo flour compliant with the New York and California bromate bans?
Yes. Caputo has never used bromate, bleach, chemical conditioners, or enzyme systems. Every SKU imported through Orlando Foods is bromate-free and made without chemical correction.
What pack sizes does Caputo foodservice flour come in?
25kg (55lb) bags, 5kg (11lb) bags, and 10/1kg cases. Exact availability varies by product. Contact Orlando Foods for specifications and minimums.
What makes Caputo different from other bromate-free alternatives?
Some bromate-free flours rely on ascorbic acid, enzyme systems, or other forms of correction. Caputo’s approach is wheat only: performance comes from wheat selection, slow milling, and precision granulation – without bromate, conditioners, enzyme systems, bleach, or chemical correction.