Caputo "Blue" Pizzeria Flour with strong, elastic gluten is ideal for dough that requires a long fermentation. Elastic gluten and soft starch help doughs get great hydration. Light with a perfect rising to satisfy the best maestri pizzaiolo's needs. Ideal for Neapolitan classic pizza.
Caputo Lievito high activity dry yeast is of a 100% Italian Saccharomyces Cerevisiae type from exclusively Italian molasses. It has a high fermentative power and is ideal for making soft doughs with an incomparable taste. Easy to use, it keeps well, lasts longer, and prevents waste.
Caputo Pasta Fresca e Gnocchi is an easy-roll, elastic flour high in protein content with high-quality starch and strong gluten. Combined with water it makes stiff doughs for an extraordinary final result.
Caputo Semola di Grano Duro double milled semolina with calibrated grain size and increased elasticity is ideal for fresh pasta and durum wheat bread. Obtained from strong wheat molitura, semola is ground again and again to encourage the use of doughs. With its amber yellow color, the balanced granulometry and gluten elasticity make the semola ideal for sprinkling and having the food gold and fragrant.