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Caputo Manitoba Oro – High-Strength Flour for Baking 1kg
£2.49
Caputo Manitoba Oro is a high-protein, strong flour ideal for long fermentation. Perfect for pizza, bread, and pastries, it ensures superior elasticity, structure, and flavour in every bake.
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Caputo Manitoba Oro is a premium, high-strength flour made from the finest North American wheat, carefully selected and milled by Caputo, Italy’s leading flour producer. With a high protein content and superior gluten strength, this flour is perfect for doughs requiring long fermentation and excellent elasticity.
Ideal for traditional Neapolitan pizza, rustic bread, and pastry doughs, Caputo Manitoba Oro provides outstanding structure and a perfect rise, resulting in airy interiors and a crisp, golden crust. Thanks to its high W index, this flour supports extended proofing times, enhancing flavour and digestibility while maintaining dough stability.
Perfect for both home bakers and professional chefs, Manitoba Oro is widely used in Italian baking for panettone, brioche, and croissants, ensuring a light and fluffy texture with a rich taste. It works exceptionally well in combination with other flours, providing strength and flexibility to achieve perfect baking results.
If you’re looking for a premium-quality flour to create authentic Italian baked goods, Caputo Manitoba Oro is the perfect choice. Bring the excellence of Caputo into your kitchen and enjoy superior baking with every batch!
Ingredients: Wheat
TYPE: Flour 0
PROTEIN:14,50%
BAKERY: W 370 / 390
ELASTICITY: P/L 0,50 / 0,60
9 Items
Specific References
Caputo Manitoba Oro is a high-protein, strong flour ideal for long fermentation. Perfect for pizza, bread, and pastries, it ensures superior elasticity, structure, and flavour in every bake.
