{"title":"Caputo","description":"\u003ch2\u003eThe Gold Standard of Neapolitan Pizza: Mulino Caputo\u003c\/h2\u003e\n\u003cp class=\"MsoNormal\"\u003eThere is a theatrical joy to baking your own Neapolitan pizza at home. It is the rhythmic, hypnotic stretch of the dough, the crackle of a wood-fired or stone oven, and the beautiful sight of a perfectly blistered, leopard-spotted crust rising before your eyes. At LemonSalt, we believe that true kitchen craftsmanship begins with the purity of your ingredients. To recreate the authentic soul of a Neapolitan pizzeria in your own home, you need the very same flour trusted by world-class \u003ci\u003epizzaiuoli\u003c\/i\u003e across Italy. Our curated Mulino Caputo collection brings the undisputed gold standard of Italian milling directly to your kitchen, helping you slow down, master the art of fermentation, and share unforgettable meals with the people you love.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhether you are dusting off your outdoor pizza oven for a weekend gathering or perfecting a slow-fermented sourdough, stocking your pantry with the right flour is the ultimate starting point. We make it simple to \u003cb\u003ebuy caputo 00 flour uk\u003c\/b\u003e delivery packs to begin your culinary journey.\u003c\/p\u003e\n\u003ch2\u003eThe Secrets of the 00 Grind\u003c\/h2\u003e\n\u003cp class=\"MsoNormal\"\u003eTo understand why this brand is widely considered the \u003cb\u003ebest flour for neapolitan pizza\u003c\/b\u003e, it helps to understand exactly \u003cb\u003ewhat is caputo 00 flour\u003c\/b\u003e. In Italy, flour is classified by its extraction rate—with \"00\" denoting the finest, most highly refined grind available. This super-fine calibration produces a dough of unparalleled silkiness and elasticity, allowing you to stretch it incredibly thin without tearing. The result is a crust that is airy and crisp on the outside, yet wonderfully tender and chewy on the inside.\u003c\/p\u003e\n\u003ch2\u003eDecoding the Colours: Difference Between Caputo Blue and Red\u003c\/h2\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen looking to \u003cb\u003ecaputo pizza flour buy online\u003c\/b\u003e, you will quickly notice different coloured bags. If you are wondering about the \u003cb\u003edifference between caputo blue and red\u003c\/b\u003e, it all comes down to protein strength and fermentation time.\u003c\/p\u003e\n\u003cul style=\"margin-top: 0in;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003e\n\u003cb\u003eCaputo Pizzeria (Blue Bag):\u003c\/b\u003e This is the classic choice for traditional, quick-rising Neapolitan pizzas. It features a medium-high protein content that behaves beautifully during direct, 24-hour room-temperature proofs, yielding a light, digestible crust.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003e\n\u003cb\u003eCaputo Cuoco (Red Bag):\u003c\/b\u003e If you prefer a long, cold fermentation in the fridge, you should opt for \u003cb\u003ecaputo cuoco flour uk\u003c\/b\u003e stocks. Known also as Saccorosso, this flour is packed with strong, resilient gluten structures. It is engineered to withstand slow, multi-day fermentations, making it ideal for sourdough starters, specialty breads, and robust pizza styles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eElevating Your Craft: Semola and Specialty Flours\u003c\/h2\u003e\n\u003cp class=\"MsoNormal\"\u003eBeyond the classic pizza bases, our collection caters to every facet of Italian baking. For pasta enthusiasts and bakers, we recommend you \u003cb\u003ebuy caputo semola rimacinata\u003c\/b\u003e. This is a twice-milled durum wheat semolina with a beautiful amber hue. Knowing \u003cb\u003ehow to use caputo semola\u003c\/b\u003e is the key to preventing sticky dough disasters; use it as a dusting flour on your pizza peel so your dough slides effortlessly onto the hot baking stone, or use it to give your homemade fresh pasta a classic, al dente bite.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWe also believe that dietary requirements shouldn't mean compromising on texture. With \u003cb\u003ecaputo fioreglut gluten free flour \u003c\/b\u003epackets, gluten-sensitive bakers can finally enjoy authentic pizza. This meticulously formulated blend uses starch and vegetable fibres to replicate the elusive elasticity and puff of traditional wheat, yielding a gluten-free crust that rivals any traditional pizzeria. Once you have chosen your grains, learn \u003cb\u003ehow to store caputo flour long term\u003c\/b\u003e by keeping it in a cool, dry, and airtight container to preserve its delicate milling quality.\u003c\/p\u003e\n\u003ch2\u003eThe Heritage of Authenticity\u003c\/h2\u003e\n\u003cp class=\"MsoNormal\"\u003eAt LemonSalt, we only partner with producers who represent the absolute pinnacle of regional authority and culinary heritage. Mulino Caputo has been milling wheat in the vibrant heart of Naples since 1924. Over three generations, the Caputo family has perfected a slow-milling process that preserves the natural starches, proteins, and rich wheat flavours of their grains. By sourcing only premium wheat with zero artificial enzymes or chemical additives, Caputo ensures a pure, reliable flour trusted by the Associazione Verace Pizza Napoletana (AVPN). Handpicked by LemonSalt, this collection brings a century of Neapolitan expertise straight to your countertop.\u003c\/p\u003e\n\u003ch2\u003eFire Up Your Oven Today\u003c\/h2\u003e\n\u003cp class=\"MsoNormal\"\u003eYour journey to pizza perfection starts with the perfect flour. Explore our full Caputo collection today, find the ideal protein strength for your baking style, and do not forget to browse our \u003ca href=\"https:\/\/www.lemonsalt.co.uk\/collections\/pizza-ingredients\" title=\"null\"\u003egourmet pizza sauces and toppings\u003c\/a\u003e and \u003ca href=\"https:\/\/www.lemonsalt.co.uk\/collections\/ingredients\" title=\"null\"\u003eartisanal pantry staples\u003c\/a\u003e to complete your feast. Here’s to bubbly crusts, molten cheese, and the timeless art of the homemade bake!\u003c\/p\u003e","products":[{"product_id":"caputo-semolina-rimancinata-1kg","title":"Caputo Semolina Rimancinata (1kg)","description":"\u003cp\u003eThis Caputo double-milled semolina flour is perfect for crafting fresh, homemade pasta. Made from high-quality durum wheat, it's ground multiple times to enhance fibre formation in the dough.\u003c\/p\u003e\n\u003cp\u003eWith its rich amber colour, balanced grain texture, and elastic gluten structure, this semolina is ideal for creating fresh pasta and delightful baked goods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade from the finest farms of Italy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: 22.5pt; background: white;\"\u003e\u003cspan style=\"font-family: 'Red Hat Display'; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Calibri Light'; mso-bidi-theme-font: major-latin; color: #444444; text-transform: uppercase;\"\u003eTYPE\u003cspan style=\"mso-spacerun: yes;\"\u003e                              \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Red Hat Display';\"\u003eDurum wheat flour\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: 22.5pt; background: white;\"\u003e\u003cspan style=\"font-family: 'Red Hat Display'; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Calibri Light'; mso-bidi-theme-font: major-latin; color: #444444; text-transform: uppercase;\"\u003ePROTEIN\u003cspan style=\"mso-spacerun: yes;\"\u003e                     \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Red Hat Display';\"\u003e12,5%\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: 22.5pt; background: white;\"\u003e\u003cspan style=\"font-family: 'Red Hat Display'; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Calibri Light'; mso-bidi-theme-font: major-latin; color: #444444; text-transform: uppercase;\"\u003eSHELF LIFE\u003cspan style=\"mso-spacerun: yes;\"\u003e                \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Red Hat Display';\"\u003e12 months\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: 22.5pt; background: white;\"\u003e\u003cspan style=\"font-family: 'Red Hat Display'; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Calibri Light'; mso-bidi-theme-font: major-latin; color: #444444; text-transform: uppercase;\"\u003eBAKERY\u003cspan style=\"mso-spacerun: yes;\"\u003e                       \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Red Hat Display';\"\u003eW 250min\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: 22.5pt; background: white;\"\u003e\u003cspan style=\"font-family: 'Red Hat Display'; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Calibri Light'; mso-bidi-theme-font: major-latin; color: #444444; text-transform: uppercase;\"\u003eELASTICITY\u003cspan style=\"mso-spacerun: yes;\"\u003e              \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Red Hat Display';\"\u003eP\/L 2,30 max\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":53356892062082,"sku":"12cap002","price":3.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0553\/6337\/1198\/files\/CA2014-768x768.jpg?v=1774892946"},{"product_id":"caputo-pizzeria-flour-for-traditional-doughs-1kg","title":"Caputo Pizzeria Flour for Traditional Doughs (1kg)","description":"\u003cp\u003eCaputo Pizzeria “00” Flour is a finely milled Italian soft wheat flour produced by Mulino Caputo in Naples, a historic mill known for supplying flour to professional pizza makers for generations. This flour is specially developed for preparing traditional pizza dough, offering a balanced combination of elasticity, strength and workability that helps produce light and airy crusts.\u003c\/p\u003e\n\u003cp\u003eThe “00” classification indicates the highest level of refinement in Italian flour milling. The flour is ground very finely, giving it a smooth, silky texture that allows dough to hydrate evenly and stretch easily without tearing. This fine milling helps create pizza dough that is soft and elastic, making it ideal for shaping thin bases and achieving a balanced crust with both crispness and chewiness.\u003c\/p\u003e\n\u003cp\u003eCaputo Pizzeria flour contains around 12.5% protein and has a strength value of W 260–280, which provides the gluten structure needed for good fermentation and dough development. This strength allows the dough to retain gas during rising while remaining easy to stretch, making it suitable for both short and medium fermentation times.\u003c\/p\u003e\n\u003cp\u003eThe flour is widely used for Neapolitan-style pizza, especially in high-temperature ovens such as wood-fired, gas, or electric pizza ovens. It can also be used for focaccia, bread, and other pizza styles where a smooth, elastic dough is required.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eItalian Tipo “00” pizza flour\u003c\/li\u003e\n\u003cli\u003eProduced by Mulino Caputo in Naples, Italy\u003c\/li\u003e\n\u003cli\u003eProtein content approx. 12.5%\u003c\/li\u003e\n\u003cli\u003eFlour strength W 260–280\u003c\/li\u003e\n\u003cli\u003eFinely milled for smooth, elastic dough\u003c\/li\u003e\n\u003cli\u003eSuitable for Neapolitan pizza, focaccia and bread\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soft wheat flour (contains gluten).\u003c\/li\u003e\n\u003cli\u003eNet Weight: 1kg\u003cbr\u003eOrigin: Italy\u003c\/li\u003e\n\u003cli\u003eStorage: Store in a cool, dry place away from direct sunlight.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":55664898310530,"sku":"15324","price":3.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0553\/6337\/1198\/files\/caputo-pizzeria-flour-for-traditional-doughs-1kg-lemonsalt-17566.jpg?v=1765923111"},{"product_id":"caputo-nuvola-pizza-focaccia-flour-1kg","title":"Caputo Nuvola Pizza \u0026 Focaccia Flour (1kg)","description":"\u003cp data-start=\"257\" data-end=\"570\"\u003eCaputo Nuvola Tipo 0 is a premium flour from Mulino Caputo in Naples, made for doughs that are higher in hydration and aim for lofty, cloud-like crusts. It’s ideal for Neapolitan, Roman, focaccia, and any style that benefits from a soft, open crumb and extended fermentation.\u003c\/p\u003e\n\u003ch3 data-start=\"577\" data-end=\"611\"\u003eKey Specs \u0026amp; Baking Performance\u003c\/h3\u003e\n\u003cdiv class=\"_tableContainer_1rjym_1\"\u003e\n\u003cdiv class=\"group w-fit _tableWrapper_1rjym_13 flex flex-col-reverse\" tabindex=\"-1\"\u003e\n\u003ctable style=\"width: 100.036%;\" data-start=\"613\" data-end=\"1214\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead data-start=\"613\" data-end=\"633\"\u003e\n\u003ctr data-start=\"613\" data-end=\"633\"\u003e\n\u003cth style=\"width: 19.0579%;\" data-start=\"613\" data-end=\"623\" data-col-size=\"sm\"\u003eFeature\u003c\/th\u003e\n\u003cth style=\"width: 80.5466%;\" data-start=\"623\" data-end=\"633\" data-col-size=\"lg\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-start=\"644\" data-end=\"1214\"\u003e\n\u003ctr data-start=\"644\" data-end=\"786\"\u003e\n\u003ctd style=\"width: 19.0579%;\" data-start=\"644\" data-end=\"663\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"646\" data-end=\"662\"\u003eType \/ Grade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 80.5466%;\" data-start=\"663\" data-end=\"786\" data-col-size=\"lg\"\u003eTipo \u003cstrong data-start=\"670\" data-end=\"675\"\u003e0\u003c\/strong\u003e (softer than many Tipo 1 flours, less refined than Tipo 00 but strong\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"787\" data-end=\"906\"\u003e\n\u003ctd style=\"width: 19.0579%;\" data-start=\"787\" data-end=\"801\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"789\" data-end=\"800\"\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 80.5466%;\" data-start=\"801\" data-end=\"906\" data-col-size=\"lg\"\u003e~ 12.5 % — enough gluten strength without becoming overly heavy \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"907\" data-end=\"1067\"\u003e\n\u003ctd style=\"width: 19.0579%;\" data-start=\"907\" data-end=\"932\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"909\" data-end=\"931\"\u003eStrength (W-Value)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 80.5466%;\" data-start=\"932\" data-end=\"1067\" data-col-size=\"lg\"\u003eW ≈ 260-280 — supports high hydration doughs and long bulk fermentation (18-24 hours or more)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1068\" data-end=\"1214\"\u003e\n\u003ctd style=\"width: 19.0579%;\" data-start=\"1068\" data-end=\"1091\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"1070\" data-end=\"1090\"\u003eElasticity \/ P\/L\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 80.5466%;\" data-start=\"1091\" data-end=\"1214\" data-col-size=\"lg\"\u003eBalanced around P\/L ≈ 0.50-0.60 — gives extensibility and resilience in the dough \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-start=\"1221\" data-end=\"1242\"\u003eWhat It Does Best\u003c\/h3\u003e\n\u003cul data-start=\"1244\" data-end=\"1857\"\u003e\n\u003cli data-start=\"1244\" data-end=\"1399\"\u003e\n\u003cp data-start=\"1246\" data-end=\"1399\"\u003eCreates \u003cstrong data-start=\"1254\" data-end=\"1275\"\u003eairy, tall crusts\u003c\/strong\u003e (especially the \"cornicione\" — the puffy edge) with large bubbles and soft texture. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1400\" data-end=\"1565\"\u003e\n\u003cp data-start=\"1402\" data-end=\"1565\"\u003eWorks wonderfully in doughs with \u003cstrong data-start=\"1435\" data-end=\"1453\"\u003ehigh hydration\u003c\/strong\u003e (i.e. more water relative to flour) due to its strength and elasticity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1566\" data-end=\"1722\"\u003e\n\u003cp data-start=\"1568\" data-end=\"1722\"\u003eHolds up well during \u003cstrong data-start=\"1589\" data-end=\"1629\"\u003ecold fermenting \/ long resting times\u003c\/strong\u003e: develops flavor over time without losing structure.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1723\" data-end=\"1857\"\u003e\n\u003cp data-start=\"1725\" data-end=\"1857\"\u003eGood for multiple styles: Neapolitan pizza, Roman pizza, focaccia, and other artisan breads.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":55665055596930,"sku":"LS_03880","price":3.59,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0553\/6337\/1198\/files\/caputo-nuvola-pizza-and-focaccia-flour-1kg-lemonsalt-14842.jpg?v=1765923117"},{"product_id":"caputo-manitoba-flour-1kg","title":"Caputo Manitoba Ora Flour (1kg)","description":"\u003cp data-start=\"224\" data-end=\"520\"\u003eCaputo Manitoba “Tipo 0” flour is a premium high-strength flour from Mulino Caputo in Naples. Renowned for its excellent protein content and impressive baking strength, this flour delivers outstanding elasticity, rise, and texture — ideal for breads, long-fermentation doughs, pastries, and more.\u003c\/p\u003e\n\u003ch3 data-start=\"527\" data-end=\"553\"\u003eProduct Specifications\u003c\/h3\u003e\n\u003cdiv class=\"_tableContainer_1rjym_1\"\u003e\n\u003cdiv class=\"group w-fit _tableWrapper_1rjym_13 flex flex-col-reverse\" tabindex=\"-1\"\u003e\n\u003ctable data-start=\"555\" data-end=\"1305\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead data-start=\"555\" data-end=\"575\"\u003e\n\u003ctr data-start=\"555\" data-end=\"575\"\u003e\n\u003cth data-start=\"555\" data-end=\"565\" data-col-size=\"sm\"\u003eFeature\u003c\/th\u003e\n\u003cth data-start=\"565\" data-end=\"575\" data-col-size=\"lg\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-start=\"591\" data-end=\"1305\"\u003e\n\u003ctr data-start=\"591\" data-end=\"782\"\u003e\n\u003ctd data-start=\"591\" data-end=\"617\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"593\" data-end=\"616\"\u003eType \/ Milled Grade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-start=\"617\" data-end=\"782\" data-col-size=\"lg\"\u003e\n\u003cstrong data-start=\"619\" data-end=\"629\"\u003eTipo 0\u003c\/strong\u003e — less refined than “00,” with more kernel content, giving a bit more structure while still being finely milled. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"783\" data-end=\"916\"\u003e\n\u003ctd data-start=\"783\" data-end=\"805\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"785\" data-end=\"804\"\u003eProtein Content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"lg\" data-start=\"805\" data-end=\"916\"\u003e~ \u003cstrong data-start=\"809\" data-end=\"822\"\u003e14-14.5 %\u003c\/strong\u003e — strong, capable of forming a robust gluten network. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"917\" data-end=\"1109\"\u003e\n\u003ctd data-start=\"917\" data-end=\"949\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"919\" data-end=\"948\"\u003eFlour Strength (W-rating)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"lg\" data-start=\"949\" data-end=\"1109\"\u003eW \u003cstrong data-start=\"953\" data-end=\"964\"\u003e360-390\u003c\/strong\u003e — this classifies it as a strong flour (high absorption, good for extended proofing) in the Caputo line. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1110\" data-end=\"1305\"\u003e\n\u003ctd data-start=\"1110\" data-end=\"1139\" data-col-size=\"sm\"\u003e\u003cstrong data-start=\"1112\" data-end=\"1138\"\u003eElasticity \/ P\/L ratio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-start=\"1139\" data-end=\"1305\" data-col-size=\"lg\"\u003eApprox. \u003cstrong data-start=\"1149\" data-end=\"1162\"\u003e0.50-0.60\u003c\/strong\u003e — provides a good balance between stretch and resistance, helping with dough handling and oven spring.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-start=\"1312\" data-end=\"1343\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"1312\" data-end=\"1343\"\u003eBest Baking \u0026amp; Culinary Uses\u003c\/h3\u003e\n\u003cp data-start=\"1345\" data-end=\"1404\"\u003eThis flour is superb where strength and rise are essential:\u003c\/p\u003e\n\u003cul data-start=\"1406\" data-end=\"1962\"\u003e\n\u003cli data-start=\"1406\" data-end=\"1558\"\u003e\n\u003cp data-start=\"1408\" data-end=\"1558\"\u003e\u003cstrong data-start=\"1408\" data-end=\"1455\"\u003ePanettone, Pandoro, and Sweet Easter Breads\u003c\/strong\u003e — ideal for doughs with rich ingredients and long proof times.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1559\" data-end=\"1706\"\u003e\n\u003cp data-start=\"1561\" data-end=\"1706\"\u003e\u003cstrong data-start=\"1561\" data-end=\"1586\"\u003eHigh hydration breads\u003c\/strong\u003e — artisan loaves, sourdoughs that need good structure during long fermentation. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1707\" data-end=\"1861\"\u003e\n\u003cp data-start=\"1709\" data-end=\"1861\"\u003e\u003cstrong data-start=\"1709\" data-end=\"1725\"\u003ePizza doughs\u003c\/strong\u003e — especially styles that benefit from a strong gluten frame (e.g. “tall crusts”, “stretchy base”, or pizzas baked at moderate temps).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1862\" data-end=\"1962\"\u003e\n\u003cp data-start=\"1864\" data-end=\"1962\"\u003e\u003cstrong data-start=\"1864\" data-end=\"1894\"\u003ePastry \u0026amp; Leavened Desserts\u003c\/strong\u003e — when elasticity helps with rolling, stretching, or layered doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1969\" data-end=\"2006\"\u003eWhy Choose Caputo Manitoba Tipo 0\u003c\/h3\u003e\n\u003cul data-start=\"2008\" data-end=\"2305\"\u003e\n\u003cli data-start=\"2008\" data-end=\"2076\"\u003e\n\u003cp data-start=\"2010\" data-end=\"2076\"\u003eHandles longer proofing without collapsing under its own weight.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2077\" data-end=\"2203\"\u003e\n\u003cp data-start=\"2079\" data-end=\"2203\"\u003eOffers fine grind but strong performance — ideal when you want a dough that can stretch, rise, and still retain crispness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2204\" data-end=\"2305\"\u003e\n\u003cp data-start=\"2206\" data-end=\"2305\"\u003eGreat for bakers who blend flours — Manitoba can be used to “strengthen” weaker flours in blends.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2312\" data-end=\"2337\"\u003eUsage \u0026amp; Handling Tips\u003c\/h3\u003e\n\u003cul data-start=\"2339\" data-end=\"2797\"\u003e\n\u003cli data-start=\"2339\" data-end=\"2446\"\u003e\n\u003cp data-start=\"2341\" data-end=\"2446\"\u003eUse water ratios higher than standard — depending on recipe, start around 65-75 % hydration and adjust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2447\" data-end=\"2537\"\u003e\n\u003cp data-start=\"2449\" data-end=\"2537\"\u003eFor best flavour development, cold or slow fermentation (12-48 hours) works very well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2538\" data-end=\"2646\"\u003e\n\u003cp data-start=\"2540\" data-end=\"2646\"\u003eAllow rest\/stretch-fold intervals rather than heavy mechanical kneading to preserve dough extensibility.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2647\" data-end=\"2797\"\u003e\n\u003cp data-start=\"2649\" data-end=\"2797\"\u003eBake at the highest possible temperature your oven allows, with good bottom heat (e.g. pizza stone or steel) to get nice oven spring and crust colour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2804\" data-end=\"2828\"\u003eIngredients \u0026amp; Origin\u003c\/h3\u003e\n\u003cul data-start=\"2830\" data-end=\"3026\"\u003e\n\u003cli data-start=\"2830\" data-end=\"2894\"\u003e\n\u003cp data-start=\"2832\" data-end=\"2894\"\u003eMade from soft wheat (\u003cem data-start=\"2854\" data-end=\"2873\"\u003eTriticum aestivum\u003c\/em\u003e), milled in Italy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2895\" data-end=\"3026\"\u003e\n\u003cp data-start=\"2897\" data-end=\"3026\"\u003ePackaged by Mulino Caputo, using their high‐quality milling and blending for consistency.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":55665068376450,"sku":"968520","price":3.05,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0553\/6337\/1198\/files\/caputo-manitoba-ora-flour-1kg-lemonsalt-22797.jpg?v=1765923124"},{"product_id":"caputo-tutto-italiano-dry-yeast-100g","title":"Caputo Tutto Italiano Dry Yeast (100g)","description":"\u003cp data-start=\"187\" data-end=\"489\"\u003eCaputo Lievito is a high-activity dry yeast made in Italy by Mulino Caputo. It’s crafted using \u003cem data-start=\"282\" data-end=\"308\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e fed with Italian molasses (from beet \u0026amp; sugar cane), offering reliable leavening, gradual rise, natural flavour, and versatility across doughs. \u003c\/p\u003e\n\u003ch3 data-start=\"496\" data-end=\"529\"\u003eKey Features \u0026amp; Specifications\u003c\/h3\u003e\n\u003cul data-start=\"531\" data-end=\"1525\"\u003e\n\u003cli data-start=\"531\" data-end=\"721\"\u003e\n\u003cp data-start=\"533\" data-end=\"721\"\u003e\u003cstrong data-start=\"533\" data-end=\"563\"\u003eIngredients \/ Composition:\u003c\/strong\u003e\u003cbr data-start=\"563\" data-end=\"566\"\u003eNatural dry yeast (\u003cem data-start=\"587\" data-end=\"613\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e), with emulsifier sorbitan monostearate. No artificial preservatives. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"723\" data-end=\"879\"\u003e\n\u003cp data-start=\"725\" data-end=\"879\"\u003e\u003cstrong data-start=\"725\" data-end=\"745\"\u003eOrigin \u0026amp; Purity:\u003c\/strong\u003e\u003cbr data-start=\"745\" data-end=\"748\"\u003eFully Italian-made; yeast fed with natural Italian molasses; NON-GMO; vegan; kosher; halal. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"881\" data-end=\"1116\"\u003e\n\u003cp data-start=\"883\" data-end=\"1116\"\u003e\u003cstrong data-start=\"883\" data-end=\"908\"\u003eFormats \u0026amp; Shelf Life:\u003c\/strong\u003e\u003cbr data-start=\"908\" data-end=\"911\"\u003eTypical size 100 g in a resealable jar\/can; shelf life around \u003cstrong data-start=\"973\" data-end=\"989\"\u003e18-24 months\u003c\/strong\u003e unopened. Once opened, store in cool, dry place (or refrigerate) with the lid tightly closed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1118\" data-end=\"1357\"\u003e\n\u003cp data-start=\"1120\" data-end=\"1357\"\u003e\u003cstrong data-start=\"1120\" data-end=\"1148\"\u003eHow It Behaves in Dough:\u003c\/strong\u003e\u003cbr data-start=\"1148\" data-end=\"1151\"\u003eWorks a bit more slowly at first, then releases gas more steadily in later fermentation phases. Excellent stability, especially in long ferment loaves, pizza, breads. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1359\" data-end=\"1525\"\u003e\n\u003cp data-start=\"1361\" data-end=\"1525\"\u003e\u003cstrong data-start=\"1361\" data-end=\"1380\"\u003eHeat Tolerance:\u003c\/strong\u003e\u003cbr data-start=\"1380\" data-end=\"1383\"\u003eThe yeast loses activity \/ dies at ~58 °C, which means it’s digestible and doesn’t survive harsh heat. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1532\" data-end=\"1546\"\u003eUsage Tips\u003c\/h3\u003e\n\u003cul data-start=\"1548\" data-end=\"2213\"\u003e\n\u003cli data-start=\"1548\" data-end=\"1699\"\u003e\n\u003cp data-start=\"1550\" data-end=\"1699\"\u003e\u003cstrong data-start=\"1550\" data-end=\"1572\"\u003eSubstitution rate:\u003c\/strong\u003e Use about \u003cstrong data-start=\"1583\" data-end=\"1593\"\u003e¼ to ½\u003c\/strong\u003e the weight of fresh yeast. Dry active yeast is more concentrated.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1700\" data-end=\"1833\"\u003e\n\u003cp data-start=\"1702\" data-end=\"1833\"\u003e\u003cstrong data-start=\"1702\" data-end=\"1713\"\u003eMixing:\u003c\/strong\u003e Can be mixed directly into dry ingredients; no need to dissolve in water first. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\" data-testid=\"webpage-citation-pill\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1834\" data-end=\"2057\"\u003e\n\u003cp data-start=\"1836\" data-end=\"2057\"\u003e\u003cstrong data-start=\"1836\" data-end=\"1850\"\u003eIdeal for:\u003c\/strong\u003e\u003cbr data-start=\"1850\" data-end=\"1853\"\u003e• Neapolitan-style pizza doughs (long ferment)\u003cbr data-start=\"1901\" data-end=\"1904\"\u003e• Artisan breads\u003cbr data-start=\"1922\" data-end=\"1925\"\u003e• Focaccias\u003cbr data-start=\"1938\" data-end=\"1941\"\u003e• Sweet leavened doughs\u003cbr data-start=\"1966\" data-end=\"1969\"\u003eIt’s also suitable for gluten-free preparations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2059\" data-end=\"2213\"\u003e\n\u003cp data-start=\"2061\" data-end=\"2213\"\u003e\u003cstrong data-start=\"2061\" data-end=\"2087\"\u003eStorage after opening:\u003c\/strong\u003e Keep sealed, in fridge (0-10 °C) or a cool dry place; use within ~2 months once opened.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":55665079714178,"sku":"333665","price":4.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0553\/6337\/1198\/files\/caputo-tutto-italiano-dry-yeast-100g-lemonsalt-27298.jpg?v=1765923125"},{"product_id":"caputo-cake-flour-1kg","title":"Caputo Pasticceria Cakes \u0026 Pastry Flour (1kg)","description":"\u003cp\u003eCaputo Pasticceria Flour is a finely milled Italian Tipo “00” soft wheat flour produced by Mulino Caputo in Naples, a family-run mill known for traditional flour milling since 1924. This flour is developed specifically for confectionery and sweet baking, offering a balanced structure that helps create light textures and smooth doughs for a wide range of desserts.\u003c\/p\u003e\n\u003cp\u003eMade from carefully selected soft wheat and ground to a very fine consistency, the “00” classification refers to the highest level of flour refinement in the Italian milling system. This ultra-fine texture allows the flour to mix evenly with ingredients such as butter, eggs and sugar, helping produce tender baked goods with a delicate crumb and consistent structure.\u003c\/p\u003e\n\u003cp\u003eCaputo Pasticceria flour contains approximately 11% protein and has a flour strength of W 200–220, which provides moderate gluten development suitable for pastry and cake preparation. This balanced composition helps dough remain soft and workable while supporting proper structure during baking.\u003c\/p\u003e\n\u003cp\u003eThis flour is commonly used for cakes, sponge bases, biscuits, shortcrust pastry, tarts and other confectionery recipes. Its fine milling and controlled gluten level help achieve smooth batters, delicate textures and evenly baked results, making it suitable for both professional pastry chefs and home bakers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eItalian Tipo “00” soft wheat flour\u003c\/li\u003e\n\u003cli\u003eProduced by Mulino Caputo in Naples, Italy\u003c\/li\u003e\n\u003cli\u003eProtein content approx. 11%\u003c\/li\u003e\n\u003cli\u003eFlour strength W 200–220\u003c\/li\u003e\n\u003cli\u003eFinely milled for delicate pastry and cake textures\u003c\/li\u003e\n\u003cli\u003eSuitable for cakes, biscuits, sponge, and shortcrust pastry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soft wheat flour (contains gluten).\u003c\/li\u003e\n\u003cli\u003eNet Weight: 1kg\u003cbr\u003eOrigin: Italy\u003c\/li\u003e\n\u003cli\u003eStorage: Store in a cool, dry place.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":55665126605186,"sku":"96325","price":3.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0553\/6337\/1198\/files\/caputo-pasticceria-cakes-and-pastry-flour-1kg-lemonsalt-84408.jpg?v=1765923131"},{"product_id":"caputo-chef-flour-for-homemade-bread-1kg","title":"Caputo Cuoco Chef Flour for Homemade Bread (1kg)","description":"\u003cp data-end=\"699\" data-start=\"306\"\u003eBring professional baking into your home kitchen with Caputo “00” Chef’s Flour. Soft-milled yet powered by strong gluten, this flour is made in Italy by the Caputo family and is ideal for doughs that benefit from long proofing, high hydration, or demanding baking techniques. \u003c\/p\u003e\n\u003ch3 data-end=\"728\" data-start=\"706\"\u003eKey Specifications\u003c\/h3\u003e\n\u003cdiv class=\"_tableContainer_1rjym_1\"\u003e\n\u003cdiv class=\"group w-fit _tableWrapper_1rjym_13 flex flex-col-reverse\" tabindex=\"-1\"\u003e\n\u003ctable class=\"w-fit min-w-(--thread-content-width)\" data-end=\"1330\" data-start=\"730\"\u003e\n\u003cthead data-end=\"752\" data-start=\"730\"\u003e\n\u003ctr data-end=\"752\" data-start=\"730\"\u003e\n\u003cth data-col-size=\"sm\" data-end=\"742\" data-start=\"730\"\u003eAttribute\u003c\/th\u003e\n\u003cth data-col-size=\"md\" data-end=\"752\" data-start=\"742\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-end=\"1330\" data-start=\"768\"\u003e\n\u003ctr data-end=\"842\" data-start=\"768\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"790\" data-start=\"768\"\u003e\u003cstrong data-end=\"789\" data-start=\"770\"\u003eProtein content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"md\" data-end=\"842\" data-start=\"790\"\u003e~ 13.50 %. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003cspan data-testid=\"webpage-citation-pill\" class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"999\" data-start=\"843\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"874\" data-start=\"843\"\u003e\u003cstrong data-end=\"873\" data-start=\"845\"\u003eFlour strength (W-value)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-end=\"999\" data-start=\"874\" data-col-size=\"md\"\u003e\n\u003cstrong data-end=\"889\" data-start=\"876\"\u003eW 300-320\u003c\/strong\u003e — strong enough for extended leavening and resilient dough structure. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003cspan data-testid=\"webpage-citation-pill\" class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"1110\" data-start=\"1000\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"1019\" data-start=\"1000\"\u003e\u003cstrong data-end=\"1018\" data-start=\"1002\"\u003eTipo \/ Grade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"md\" data-end=\"1110\" data-start=\"1019\"\u003eTipo “00” — very finely milled, soft wheat flour. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003cspan data-testid=\"webpage-citation-pill\" class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"1246\" data-start=\"1111\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"1143\" data-start=\"1111\"\u003e\u003cstrong data-end=\"1142\" data-start=\"1113\"\u003eCertifications \/ Features\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-end=\"1246\" data-start=\"1143\" data-col-size=\"md\"\u003eAll Natural, NON-GMO, Product of Italy, Vegan, Kosher, Halal. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003cspan data-testid=\"webpage-citation-pill\" class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"1330\" data-start=\"1247\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"1269\" data-start=\"1247\"\u003e\u003cstrong data-end=\"1268\" data-start=\"1249\"\u003eWeight \/ Format\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"md\" data-end=\"1330\" data-start=\"1269\"\u003e1 kg (2.2 lb) bags. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003cspan data-testid=\"webpage-citation-pill\" class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-end=\"1360\" data-start=\"1337\"\u003eWhat It’s Ideal For\u003c\/h3\u003e\n\u003cp data-end=\"1442\" data-start=\"1362\"\u003eThis flour is versatile and strong, making it a go-to in many baking situations:\u003c\/p\u003e\n\u003cul data-end=\"1901\" data-start=\"1444\"\u003e\n\u003cli data-end=\"1530\" data-start=\"1444\"\u003e\n\u003cp data-end=\"1530\" data-start=\"1446\"\u003eDoughs need \u003cstrong data-end=\"1482\" data-start=\"1461\"\u003elong fermentation\u003c\/strong\u003e (cold proof or multi-day) to develop flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1614\" data-start=\"1531\"\u003e\n\u003cp data-end=\"1614\" data-start=\"1533\"\u003eHigh hydration pizza crusts — stretchy yet resilient enough to handle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1708\" data-start=\"1615\"\u003e\n\u003cp data-end=\"1708\" data-start=\"1617\"\u003eArtisan breads, focaccias, and other yeasted goods where open crumb and structure matter.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1785\" data-start=\"1709\"\u003e\n\u003cp data-end=\"1785\" data-start=\"1711\"\u003ePasta, crepes, or any recipe that benefits from a smooth, elastic dough.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1901\" data-start=\"1786\"\u003e\n\u003cp data-end=\"1901\" data-start=\"1788\"\u003eHome ovens and moderate commercial ovens — give professional-level baking without needing speciality equipment.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1940\" data-start=\"1908\"\u003eBaking Tips \u0026amp; Best Practices\u003c\/h3\u003e\n\u003cul data-end=\"2406\" data-start=\"1942\"\u003e\n\u003cli data-end=\"2031\" data-start=\"1942\"\u003e\n\u003cp data-end=\"2031\" data-start=\"1944\"\u003eUse hydration of \u003cstrong data-end=\"1973\" data-start=\"1961\"\u003e~ 65-70%\u003c\/strong\u003e (or more, depending on conditions) to get airy texture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2117\" data-start=\"2032\"\u003e\n\u003cp data-end=\"2117\" data-start=\"2034\"\u003eGive dough adequate resting\/stretch-fold periods rather than aggressive kneading.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2198\" data-start=\"2118\"\u003e\n\u003cp data-end=\"2198\" data-start=\"2120\"\u003eCold ferment (12-24 hours or longer) if possible — flavour improves greatly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2305\" data-start=\"2199\"\u003e\n\u003cp data-end=\"2305\" data-start=\"2201\"\u003ePreheat oven well; if using pizza stone or steel, allow good radiant and bottom heat for better crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2406\" data-start=\"2306\"\u003e\n\u003cp data-end=\"2406\" data-start=\"2308\"\u003eStore in a cool, dry place, tightly sealed — 00 flours are very fine and absorb moisture easily.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":55665141023106,"sku":"LS_03881","price":3.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0553\/6337\/1198\/files\/caputo-cuoco-chef-flour-for-homemade-bread-1kg-lemonsalt-31010.jpg?v=1765923134"},{"product_id":"caputo-classic-double-zero-flour-by-molino-1kg","title":"Caputo Classica Double Zero Flour (1kg)","description":"\u003cp data-end=\"611\" data-start=\"347\"\u003eCaputo’s Classic Double Zero flour is a finely milled Tipo 00 soft wheat flour, known for its smooth texture and reliable performance. Perfect for artisan bakers, pizzerias, cafés, or retail customers seeking refined dough behaviour and gentle, consistent results.\u003c\/p\u003e\n\u003ch3 data-end=\"641\" data-start=\"618\"\u003eKey Characteristics\u003c\/h3\u003e\n\u003cdiv class=\"_tableContainer_1rjym_1\"\u003e\n\u003cdiv class=\"group w-fit _tableWrapper_1rjym_13 flex flex-col-reverse\" tabindex=\"-1\"\u003e\n\u003ctable class=\"w-fit min-w-(--thread-content-width)\" data-end=\"1094\" data-start=\"643\"\u003e\n\u003cthead data-end=\"670\" data-start=\"643\"\u003e\n\u003ctr data-end=\"670\" data-start=\"643\"\u003e\n\u003cth data-col-size=\"sm\" data-end=\"655\" data-start=\"643\"\u003eAttribute\u003c\/th\u003e\n\u003cth data-col-size=\"md\" data-end=\"670\" data-start=\"655\"\u003eUsual Spec*\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-end=\"1094\" data-start=\"692\"\u003e\n\u003ctr data-end=\"747\" data-start=\"692\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"711\" data-start=\"692\"\u003e\u003cstrong data-end=\"710\" data-start=\"694\"\u003eGrade \/ Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"md\" data-end=\"747\" data-start=\"711\"\u003eTipo 00 (double-zero) soft wheat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"797\" data-start=\"748\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"762\" data-start=\"748\"\u003e\u003cstrong data-end=\"761\" data-start=\"750\"\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"md\" data-end=\"797\" data-start=\"762\"\u003eUltra-fine milled, velvety feel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"889\" data-start=\"798\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"820\" data-start=\"798\"\u003e\u003cstrong data-end=\"819\" data-start=\"800\"\u003eProtein Content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"md\" data-end=\"889\" data-start=\"820\"\u003eModerate (often ~11-12%) — enough for structure without toughness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"992\" data-start=\"890\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"921\" data-start=\"890\"\u003e\u003cstrong data-end=\"920\" data-start=\"892\"\u003eFlour Strength (W-value)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"md\" data-end=\"992\" data-start=\"921\"\u003eTypically in the ~220-250 range — flexible for shorter fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-end=\"1094\" data-start=\"993\"\u003e\n\u003ctd data-col-size=\"sm\" data-end=\"1008\" data-start=\"993\"\u003e\u003cstrong data-end=\"1007\" data-start=\"995\"\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd data-col-size=\"md\" data-end=\"1094\" data-start=\"1008\"\u003ePizza bases, focaccias, sweet \u0026amp; enriched dough, bread with soft crumb, pastry work\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cblockquote data-end=\"1189\" data-start=\"1096\"\u003e\n\u003cp data-end=\"1189\" data-start=\"1098\"\u003e*Based on Caputo’s Classic “00” flour line; actual percent protein and W may vary by batch.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3 data-end=\"1240\" data-start=\"1196\"\u003eWhy It’s Appealing to Retailers \u0026amp; Bakers\u003c\/h3\u003e\n\u003cul data-end=\"1638\" data-start=\"1242\"\u003e\n\u003cli data-end=\"1328\" data-start=\"1242\"\u003e\n\u003cp data-end=\"1328\" data-start=\"1244\"\u003eDelivers a \u003cstrong data-end=\"1286\" data-start=\"1255\"\u003esoft crumb and tender crust\u003c\/strong\u003e, sought after in pizza and bakery items\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1453\" data-start=\"1329\"\u003e\n\u003cp data-end=\"1453\" data-start=\"1331\"\u003eEasier handling in home or casual commercial settings compared to very strong flours — less risk of tight, chewy texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1568\" data-start=\"1454\"\u003e\n\u003cp data-end=\"1568\" data-start=\"1456\"\u003eVersatility: suitable for both high-quality standard baking and recipes that don’t require ultra-strong doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1638\" data-start=\"1569\"\u003e\n\u003cp data-end=\"1638\" data-start=\"1571\"\u003eWell-known brand: Caputo has strong reputation, which helps sales\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1670\" data-start=\"1645\"\u003eUsage \u0026amp; Handling Tips\u003c\/h3\u003e\n\u003cul data-end=\"2002\" data-start=\"1672\"\u003e\n\u003cli data-end=\"1739\" data-start=\"1672\"\u003e\n\u003cp data-end=\"1739\" data-start=\"1674\"\u003eUse moderate hydration (≈ 60-65%) for predictable dough texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1816\" data-start=\"1740\"\u003e\n\u003cp data-end=\"1816\" data-start=\"1742\"\u003eGentle mixing once dough comes together to preserve gloss and elasticity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1921\" data-start=\"1817\"\u003e\n\u003cp data-end=\"1921\" data-start=\"1819\"\u003eProofing times can be shorter; cold proofing works but texture will differ from high-strength flours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2002\" data-start=\"1922\"\u003e\n\u003cp data-end=\"2002\" data-start=\"1924\"\u003eBake with good heat and proper preheating to ensure oven spring and browning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":55665176445314,"sku":"doppiozero","price":3.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0553\/6337\/1198\/files\/caputo-classica-double-zero-flour-1kg-lemonsalt-89161.jpg?v=1765923139"},{"product_id":"caputo-fresh-pasta-and-gnocchi-flour-1kg","title":"Caputo Fresh Pasta and Gnocchi Flour (1kg)","description":"\u003cp\u003eCaputo Fresh Pasta \u0026amp; Gnocchi Flour is a finely milled Italian Tipo “00” soft wheat flour produced by Mulino Caputo in Naples, a family-run mill that has specialised in traditional flour production since 1924. This flour is specifically formulated for preparing fresh pasta and gnocchi, offering a balanced structure that helps create smooth, elastic doughs with excellent workability.\u003c\/p\u003e\n\u003cp\u003eThe flour is made from carefully selected soft wheat and milled to a very fine texture. Italian “00” flour refers to the most refined grade of wheat flour, known for its silky consistency and ability to produce soft and elastic doughs. This fine milling allows the flour to hydrate evenly and makes the dough easy to roll by hand or with a pasta machine.\u003c\/p\u003e\n\u003cp\u003eWith a protein content of around 12.5% and a flour strength of W 260–280, this flour provides the right balance of gluten strength and elasticity for fresh pasta preparation. The combination of calibrated grain size and natural starches helps produce shiny, consistent dough that holds its shape well when cut or formed.\u003c\/p\u003e\n\u003cp\u003eCaputo Pasta \u0026amp; Gnocchi flour is ideal for preparing homemade pasta varieties such as tagliatelle, pappardelle, ravioli, and lasagne sheets, as well as soft gnocchi. It can also be used for other doughs where a fine, elastic texture is required.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eItalian Tipo “00” flour for fresh pasta and gnocchi\u003c\/li\u003e\n\u003cli\u003eProduced by Mulino Caputo in Naples, Italy\u003c\/li\u003e\n\u003cli\u003eFinely milled for smooth, elastic dough\u003c\/li\u003e\n\u003cli\u003eProtein content approx. 12.5%\u003c\/li\u003e\n\u003cli\u003eFlour strength W 260–280\u003c\/li\u003e\n\u003cli\u003eSuitable for pasta sheets, ravioli, tagliatelle and gnocchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soft wheat flour (contains gluten).\u003c\/li\u003e\n\u003cli\u003eNet Weight: 1kg\u003cbr\u003eOrigin: Italy\u003c\/li\u003e\n\u003cli\u003eStorage: Store in a cool, dry place away from direct sunlight.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":56476022702466,"sku":"CA2008","price":3.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0553\/6337\/1198\/files\/caputo-fresh-pasta-and-gnocchi-flour-1kg-lemonsalt-1.jpg?v=1779178028"}],"url":"https:\/\/www.lemonsalt.co.uk\/collections\/caputo-1.oembed","provider":"LemonSalt","version":"1.0","type":"link"}