by Mark Singley Dev | Nov 16, 2023
“0” Nuvola Super Caputo “0” Nuvola Super is the evolution of flour created for dough made using a pre-ferment such as Biga or Poolish. Ideal for light, airy doughs like Contemporary Neapolitan Pizza and Roman Style Pizza in Teglia, it’s...
by Mark Singley Dev | Nov 16, 2023
Lievito Dry Yeast Caputo Lievito Dry Yeast is a high-activity yeast fed only with natural Italian ingredients and is suitable for all types of leavening. Perfect for gluten-free preparations, it is easy to store and use. Caputo Lievito Dry Yeast guarantees high...
by Mark Singley Dev | Nov 16, 2023
“0” Frolla Caputo “0” Frolla Flour, is crafted for Professional Pastry Chefs. In Italian, “Pasta Frolla” means shortcrust pastry, the type of dough used for many tarts, pies, cookies, and more. Due to Caputo’s high-quality...
by Mark Singley Dev | Nov 16, 2023
“0” Aria Caputo “0” Aria Flour was specially formulated with a blend of “0” wheat flour and pasta madre (mother sourdough) which makes it ideal for light and crisp doughs like Pinsa, Pizza in Teglia, and Pizza in Pala. The addition of 100% natural dried...
by Mark Singley Dev | Nov 16, 2023
“00” Americana Super Caputo “00” Americana Super is our strongest flour, and ideal for traditional American, New York, Detroit, Sicilian, and Focaccia styles using long rise cold fermentation and baked in 500-700 degree oven temperatures. Its...
