Caputo has been the mill of Naples since 1924, and the bag says it proudly: la farina dei professionisti, the professionals' flour. Doppio Zero is their classic all-purpose flour, in a 1 kg bag.

Why this flour

The bag says it all: ideal for soft, light doughs, recommended for airy bread with a soft, white crumb. With 12 % protein and a strength of W 220/240 it's a little softer than the Pizzeria flour, which makes it more versatile. Just wheat, with no additives.

How I use it

• Bread and rolls: for an airy white loaf or soft rolls.
• Fresh pasta: with eggs, for a supple dough for tagliatelle or ravioli.
• Baking: for cakes, biscuits and tart bases.
• Quick pizza: for a pizza baked the same day.

For a long-rise Neapolitan pizza, go for Caputo Pizzeria instead.

Good to know

• Type — soft wheat flour type 00
• Protein — 12 %
• Strength — W 220/240
• Elasticity — P/L 0.50/0.60
• Moisture — 15.5 % maximum
• Origin — EU wheat, milled in Italy
• Storage — cool and dry
• Contents — 1 kg
• Brand — Caputo

Ingredients

wheat flour type "00".

Allergens: contains wheat (gluten). May contain soy and mustard.

Nutrition per 100 g