The Caputo Manitoba Oro Flour represents excellence for your pastry and baking preparations. Obtained from a careful selection of strong wheat, this flour stands out for its high elasticity and absorption capacity, ensuring professional results even in your own home.

The excellence of milling tradition

Produced by the renowned Molino Caputo, Manitoba Oro is considered a benchmark for those seeking superior strength flour (W 370-390). Thanks to its high protein content, it is ideal for recipes that require long fermentation, such as panettone, pandoro, croissants, and slow-maturation pizzas. Your dedication to quality will find the perfect partner in this product for airy, soft, and perfectly developed doughs.

Features and Strengths

• High-strength wheat: Ideal for complex leavened products that require a robust protein structure.
• Superior elasticity: Allows for easy handling and perfect hold during fermentation.
• Professional Quality: Chosen daily by the best Italian master pastry chefs and pizza makers.
• Versatility: Perfect for both savory baking and holiday pastry making.

Technical Details and Ingredients

Ingredients: Type '0' soft wheat flour. May contain traces of soy, mustard, lupine, and other cereals containing gluten. Store in a cool, dry place, away from heat sources and humidity. We recommend using sifted flour for better aeration of the dough.

Nutrition Declaration