Thanks to its high elasticity, Caprì 250 is recommended for the preparation of soft crust and tray-bake pizza. It is ideal for recipes that require short proving times (2 to 6 hours) and gives excellent results when making direct method dough.
Ideal for: Pizza with short proving times
Weight : 1 kg
Thanks to its higher protein content and stability, Type “0” Mulino Padano Extra bread-making flour is ideal for recipes that require long proving times. Its strength guarantees a good rise, which makes it ideal for the preparation of “rosetta” and other open-crumbed breads. It is suitable for use in proving chambers and with refrigeration technology.
Ideal for: Rustic bread products requiring long proving times
Weight : 1kg
Type “0” Mulino Padano Star the strongest, most stable flour and has the highest protein content. This makes it ideal for strengthening weaker flour or preparing wet dough bread, such as “ciabatta”. It can also be used to refresh sourdough starters and is suitable for use in proving chambers and with refrigeration technology.
Ideal for: Wet dough products such as “ciabatta”
Weight : 1kg
Caprì 350 is versatile and easy to use. It is specially recommended for the preparation of Neapolitan pizza and all types of dough that require medium proving times (12 to 36 hours), at room temperature or in a proving chamber. It can also be used for indirect dough methods.
Ideal for: Pizzas with medium proving times
Weight : 1kg
Stone-ground whole wheat flour is obtained by milling 100% Italian wheat, grown in the “Scelte di Campo” range. Retaining all the characteristics of the cereal, from the point of view of both nutritional value and taste, it can be used as is, or mixed with other flours. It makes tasty bread and other baked goods and, thanks to its irregular grain size, gives a rustic look to the finished product. Perfect for bakeries, pizzerias and pastry kitchens.
Ideal for: Rustic, fibre rich products
Weight : 1 kg
