Because Molino Caputo chooses only high quality grain selected in Italy and abroad with great care.
Why work grinding grain to slow to avoid damaging the starches and proteins. p>
Why not use additives, only pure wheat . p>
Why guarantees to pizza, pasta and pastry dough unique taste and lightness only to get the best results.
Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli’s needs. Ideal for neapolitan classic pizza.