Caputo Manitoba 0

The ideal flour for recipes with lots of butter, eggs or sugar, to withstand very long fermentations without losing consistency and to add pieces of powerful ingredients such as salami or pecorino cheese without the dough of focaccia, pizza or panettone losing structure. The doughs you prepare with it will be elastic, extendable, bright and resistant, as it is a high strength flour, made with pure wheat with a high protein load, without enzymes or additives, and with a high quality gluten.