Name: Caputo Farina di Grano Tenero Tipo 00 25 kg flour
Brand: BHS.LV
Price: 44.92 EUR
Availability: InStock

Caputo Pizzeria Tipo 00 Flour - 25 kg

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Attributes
ARTICLE	EDR11
WEIGHT	25 kg
NOTES	Minimum order – 40 bags. For orders between 20 and 40 bags, a 15% surcharge applies to the base price.
Model
Country	Italy

Caputo Pizzeria Tipo 00 Flour - 25 kg

Caputo Tipo 00 Flour - Essential for Authentic Pizza Dough

: BHS.LV
Article number: EDR11

BHS.LV

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Description

Caputo Farina Pizzeria 25 kg – Tipo “00” Soft Wheat Flour for Authentic Neapolitan Pizza Dough

Caputo Farina Pizzeria Tipo “00” flour is designed for pizzerias where flawless quality, excellent dough elasticity, and consistent fermentation results are essential. Made from carefully selected soft wheat (grano tenero), it is finely milled to preserve the natural grain properties and provide the perfect foundation for Italian-style pizzas.

Why choose Caputo Farina Pizzeria flour?
This is not just flour. It’s a professional-grade ingredient that ensures:

Optimal fermentation thanks to a W value of 260–270 and high gluten content, keeping the dough elastic even during long rises
Ideal baking result – crispy on the outside, soft inside, with a beautiful airy structure
High water absorption – easy to mix and ideal for high-hydration recipes
Low ash content – clean, light, and stable dough without over-fermentation
Suitable for wood-fired and electric pizza ovens

Manufacturer: Antico Molino Caputo – Neapolitan tradition since 1924
Caputo is a global leader in professional flour production, partnering with Neapolitan pizza makers and delivering consistent quality worldwide.

Perfect for:

Neapolitan-style pizzas (pizza Napoletana)
Wood-fired ovens with high temperatures (450–500 °C)
Artisan pizzerias and food truck concepts

Specifications:

Type: Tipo "00"
Packaging: 25 kg paper bag
W: 260–270
Gluten content: approx. 12.5%

Customer testimonial:
“Since switching to Caputo Pizzeria flour, our pizza quality has become consistently professional. The dough ferments perfectly for up to 48 hours, and customers love the texture. This flour is a true asset to our pizzeria.”
— Roberto M., Head Chef, Rome