Caputo Manitoba Oro flour, 1 kg: the choice of bakeries, pizzerias and production labs working with high-hydration doughs or extended fermentation times.
Among flours suited to technically demanding work, Caputo Manitoba Oro holds a prominent place in the daily choices of professional producers. It is the right flour for doughs that call for long fermentation times and a strong, resilient gluten network.
Pizzerias, bakeries and pastry labs focused on quality leavened products will find it a dependable partner, capable of delivering repeatable, consistent results shift after shift. The Caputo brand is already well known to Italian customers and to buyers sourcing Italian products for their business, making this line easy to position on the shelf of a specialist food shop as well.
The 1 kg format fits neatly into lab or kitchen stock management, with no waste and full flexibility of use.
Caputo Manitoba Oro flour, 1 kg: the choice of bakeries, pizzerias and production labs working with high-hydration doughs or extended fermentation times.
