Caputo Flour "0" Manitoba ORO

Caputo Manitoba ORO is a type "0" soft wheat flour from the Caputo mill in Naples and is considered one of the strongest flours in the range. The name "Manitoba" refers to the wheat variety originally from Canada, known for its exceptionally high protein content. This flour was specially developed for doughs that require a long fermentation and resting time and a particularly strong, elastic gluten structure. It is the first choice for complex, rich baked goods such as Panettone or for strengthening weaker flours.

What to expect from this product:

• Extremely high baking strength: With a W-value of 370-390, it provides the necessary strength for the most demanding doughs with very long proofing times.
• High protein content: A high proportion of gluten (protein) ensures a stable dough structure that does not collapse even with heavy, rich doughs.
• Ideal for elaborate baked goods: Perfectly suited for classic Italian specialties such as Panettone, Pandoro, Colomba, as well as for croissants and brioche.
• Maximum elasticity: Creates a highly elastic and resilient dough that can absorb large amounts of butter and fruits.

Manufacturer information:

Antimo Caputo s.r.l., Corso San Giovanni a Teduccio 55, 80146 – Napoli, Italia

Take on the most demanding baking projects. Order Caputo Manitoba ORO flour now and create baked goods with perfect structure and volume.