Caputo 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.

Made 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.

Caputo 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.

This 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.

Features:

• Italian Tipo “00” soft wheat flour
• Produced by Mulino Caputo in Naples, Italy
• Protein content approx. 11%
• Flour strength W 200–220
• Finely milled for delicate pastry and cake textures
• Suitable for cakes, biscuits, sponge, and shortcrust pastry
• Ingredients: Soft wheat flour (contains gluten).
• Net Weight: 1kg
  Origin: Italy
• Storage: Store in a cool, dry place.