Caputo 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.

Product Specifications

Best Baking & Culinary Uses

This flour is superb where strength and rise are essential:

• Panettone, Pandoro, and Sweet Easter Breads — ideal for doughs with rich ingredients and long proof times.

• High hydration breads — artisan loaves, sourdoughs that need good structure during long fermentation. 

• Pizza doughs — especially styles that benefit from a strong gluten frame (e.g. “tall crusts”, “stretchy base”, or pizzas baked at moderate temps).

• Pastry & Leavened Desserts — when elasticity helps with rolling, stretching, or layered doughs

Why Choose Caputo Manitoba Tipo 0

• Handles longer proofing without collapsing under its own weight.

• Offers fine grind but strong performance — ideal when you want a dough that can stretch, rise, and still retain crispness.

• Great for bakers who blend flours — Manitoba can be used to “strengthen” weaker flours in blends.

Usage & Handling Tips

• Use water ratios higher than standard — depending on recipe, start around 65-75 % hydration and adjust.

• For best flavour development, cold or slow fermentation (12-48 hours) works very well.

• Allow rest/stretch-fold intervals rather than heavy mechanical kneading to preserve dough extensibility.

• Bake 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.

Ingredients & Origin

• Made from soft wheat (Triticum aestivum), milled in Italy.

• Packaged by Mulino Caputo, using their high‐quality milling and blending for consistency.