Semola Rimacinata

Developed with the best pizza makers from the USA, “00” Americana is ideal for traditional pizza dough recipes using long rise cold fermentation. This “00” flour performs in 550 to 700 degree oven temperatures and assures the Caputo flavor and consistency

“00” Pasta Fresca & Gnocchi flour is made with only the heart of the wheat to create a product that results in a shiny and consistent dough which melts in your mouth.
The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams.

WITH GERM AND BRAN
Tipo 1 is an homage to the age old method of stone ground flours.
Employing modern milling technique with the tradition of creating a flour that has added wheat germ and bran, TIPO 1 is a soft wheat flour with a distinctive color, rich wheat flavor and wonderful aroma. This flour is great for use in rustic breads and pizza dough.

A whole wheat flour produced with the traditional method of milling each individual wheat grain, the wheat germ and fibers assure a genuine scent when baked.

This flour has strong, elastic gluten, great for the home chef or anyone looking to make smaller batches. It is ideal for dough that requires long fermentation, pizza, bread, pasta, and cakes.

“Hearts of Cereals” is a Multigrain formulation using a selection of seeds and grains to be mixed in small percentages (10-20%) into pizza, bread, and other baked products. “Hearts of Cereals” will create the best multi-grain products for all to enjoy.

Caputo Rice Flour is perfect for frying, tempura and dusting the counter. It is a semi-finished product for professional use for gluten free products and traditional pizza.