The elastic gluten and soft starch favor the formation of bodies with excellent moisture, light, leavened perfect, satisfying the needs of the best teachers pizzaiolo. Ideal for the classic Neapolitan pizza.
About the Product:
Molino Caputo chooses only high quality wheat selected in Italy. Because it works with slow grinding grain to avoid damaging starches and proteins. Because it does not use additives, only pure wheat. Because it guarantees to pizzaioli, pastry chefs and pasta doughs with an unmistakable flavor and unique lightness to obtain the best results.
Easy workability and excellent results for pizzas, traditional rotisserie and desserts, to obtain tasty products with long leavening doughs.
Good for soft doughs which keep lightness and flavor after cooking