Antimo Mulino Caputo

About

Stone-Ground Italian Flour Antimo Mulino Caputo flour is a cornerstone of Neapolitan cuisine. Master millers have been producing this high-quality Italian flour for three generations, satisfying both home bakers and professional chefs since 1924. What makes Caputo flour the preferred choice of so many baking enthusiasts and restaurateurs is the stone-grinding milling process that preserves the integrity of the natural starch and flavors. Of course, only the best wheat is selected. Types of Caputo Flour The mission of Antimo Mulino Caputo is to allow people to express their creativity in the kitchen in the best possible way. They offer dozens of different types of flour for different uses: tipo 00 flour for pizza and pasta, all-purpose flour, flour for cakes and pastries, and more. The wheat is milled in different ways to produce light flour, strong flour, high protein flour, and other special characteristics. Caputo also offers organic and gluten-free options, as well as different types of yeast. Supermarket Italy even offers a 55 lbs bag of 00 Italian flour, ideal for bakeries and pizzerias. What Sets Italian Flour Apart If you want to make authentic Italian pasta and pizza, selecting the right type of flour is the place to start. Italian flour tends to be sweeter and softer than flour produced in the United States. These differences in flavor and texture can mostly be attributed to the specific varieties of wheat grown in the country. In Italy, soft white wheat is far more widespread than the red wheat that's more common in North America. White wheat has less gluten and carbohydrates, so it has a lighter feel overall. The lower amount of gluten may also make it easier for you to digest Italian flour without feeling bloated. What To Make with Caputo Flour A world of Italian recipes is available to you when you have Caputo in your pantry. Make homemade gnocchi with fresh pasta flour, authentic Neapolitan pizza with tipo 00 pizza flour (and Supermarket Italy’s collec