Caputo Manitoba Oro Flourcaputo
Product: Manitoba Oro Flour
Region: Napoli, Campania
Caputo is the number one producer of "00" flour in Italy. The company has a 90 year history of excellence, producing flour in the home of pizza, Naples. Caputo is now run by the third generation, with the same dedication to the tradition of quality Italian flour milling.
Manitoba flour is a type "0" strong wheat flour made from wheat typically grown in North America. Indeed, Manitoba takes its name from the area of production, a vast province in Canada, which is in turn named after the Indigenous land owners. Manitoba wheat is unique in it's ability to thrive in harsh cold climates.
This flour is perfect for the baking of recipes requiring long rising times. It is best prepared with a starter yeast and left to rise for long periods, up to 12 hours for a small amount of yeast or 4 to 6 hours for larger additions. It is the best flour for making thicker pizzas and breads.