Caputo Manitoba Oro Flour – Strong Flour Type 0

A strong flour for doughs that take their time

Has your dough been resting in the fridge for two days, and do you want it to hold up until baking? Manitoba Oro is Caputo's strong flour: its gluten forms an elastic network that holds the fermentation gases for a long time.

What you will taste

• Texture: an elastic, silky dough that stretches after a long rest.
• Aromas: milky and slightly tangy after fermentation.
• Taste: an open crumb, a crisp crust, a round base.

How to use it

• Pizza with a poolish, on its own or blended with a 00 flour for more extensibility.
• Panettone, brioche and focaccia: the strength holds the weight of candied fruit during the rise.
• Sourdough country bread and grissini.

Where it comes from

Caputo is a family-run Neapolitan mill, active since 1924, producing at San Giovanni a Teduccio, in Naples, and at Campobasso. The brand is among the suppliers listed by the Associazione Verace Pizza Napoletana.