Manitoba Flour Type 0 – Mulino Caputo
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- Description
- Specs
- Our advice
- Why we love it
Caputo Manitoba Oro Flour 2.2 lbs (1 or 5 kg) is a soft wheat flour, perfect for pizza enthusiasts who want to make the best dough.
It is designed for those who want a dough that is very resistant, elastic, and capable of high hydration without collapsing.
Fermentation time? 24 to 72 hours (like every red bag of Caputo flour).
Since the fermentation is longer than for Pizzeria or Classica flour, you can't, one morning, decide to prepare pizza dough for dinner that same day.
That said, the wait is worth it, as such flour allows you to create the best of pizza. Why? Because the more it ferments, the more air bubbles the dough creates, and the lighter it becomes. Say goodbye to feeling too full, as the dough is already fermented. The result? It doesn't ferment in our stomach! And in addition, it offers a superior taste.
IDEAL FLOUR for those who want a well-structured, elastic, and high-hydration dough.
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