Caputo Classica Double Zero Flour (1kg)
Caputo’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.
Key Characteristics
| Attribute | Usual Spec* |
|---|---|
| Grade / Type | Tipo 00 (double-zero) soft wheat |
| Texture | Ultra-fine milled, velvety feel |
| Protein Content | Moderate (often ~11-12%) — enough for structure without toughness |
| Flour Strength (W-value) | Typically in the ~220-250 range — flexible for shorter fermentation |
| Best For | Pizza bases, focaccias, sweet & enriched dough, bread with soft crumb, pastry work |
*Based on Caputo’s Classic “00” flour line; actual percent protein and W may vary by batch.
Why It’s Appealing to Retailers & Bakers
-
Delivers a soft crumb and tender crust, sought after in pizza and bakery items
-
Easier handling in home or casual commercial settings compared to very strong flours — less risk of tight, chewy texture
-
Versatility: suitable for both high-quality standard baking and recipes that don’t require ultra-strong doughs
-
Well-known brand: Caputo has strong reputation, which helps sales
Usage & Handling Tips
-
Use moderate hydration (≈ 60-65%) for predictable dough texture
-
Gentle mixing once dough comes together to preserve gloss and elasticity
-
Proofing times can be shorter; cold proofing works but texture will differ from high-strength flours
-
Bake with good heat and proper preheating to ensure oven spring and browning
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Caputo Classica Double Zero Flour (1kg)
Caputo Classica Double Zero Flour (1kg)
Caputo’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.
Key Characteristics
| Attribute | Usual Spec* |
|---|---|
| Grade / Type | Tipo 00 (double-zero) soft wheat |
| Texture | Ultra-fine milled, velvety feel |
| Protein Content | Moderate (often ~11-12%) — enough for structure without toughness |
| Flour Strength (W-value) | Typically in the ~220-250 range — flexible for shorter fermentation |
| Best For | Pizza bases, focaccias, sweet & enriched dough, bread with soft crumb, pastry work |
*Based on Caputo’s Classic “00” flour line; actual percent protein and W may vary by batch.
Why It’s Appealing to Retailers & Bakers
-
Delivers a soft crumb and tender crust, sought after in pizza and bakery items
-
Easier handling in home or casual commercial settings compared to very strong flours — less risk of tight, chewy texture
-
Versatility: suitable for both high-quality standard baking and recipes that don’t require ultra-strong doughs
-
Well-known brand: Caputo has strong reputation, which helps sales
Usage & Handling Tips
-
Use moderate hydration (≈ 60-65%) for predictable dough texture
-
Gentle mixing once dough comes together to preserve gloss and elasticity
-
Proofing times can be shorter; cold proofing works but texture will differ from high-strength flours
-
Bake with good heat and proper preheating to ensure oven spring and browning
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Caputo’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.
Key Characteristics
| Attribute | Usual Spec* |
|---|---|
| Grade / Type | Tipo 00 (double-zero) soft wheat |
| Texture | Ultra-fine milled, velvety feel |
| Protein Content | Moderate (often ~11-12%) — enough for structure without toughness |
| Flour Strength (W-value) | Typically in the ~220-250 range — flexible for shorter fermentation |
| Best For | Pizza bases, focaccias, sweet & enriched dough, bread with soft crumb, pastry work |
*Based on Caputo’s Classic “00” flour line; actual percent protein and W may vary by batch.
Why It’s Appealing to Retailers & Bakers
-
Delivers a soft crumb and tender crust, sought after in pizza and bakery items
-
Easier handling in home or casual commercial settings compared to very strong flours — less risk of tight, chewy texture
-
Versatility: suitable for both high-quality standard baking and recipes that don’t require ultra-strong doughs
-
Well-known brand: Caputo has strong reputation, which helps sales
Usage & Handling Tips
-
Use moderate hydration (≈ 60-65%) for predictable dough texture
-
Gentle mixing once dough comes together to preserve gloss and elasticity
-
Proofing times can be shorter; cold proofing works but texture will differ from high-strength flours
-
Bake with good heat and proper preheating to ensure oven spring and browning
