Molino CaputoRed Cuoco Chef flour, 1000 gram

Molino CaputoRed Cuoco Chef flour, 1000 gram

Q: what's the difference between this and the pizzeria one?

To be honest I don’t know. But I do use this for my Pizzas and they turn out perfectly.

Q: What do you need to add to the flooer

For making pizza or bread it is the same for me. 500 gr flour, 2 table spoons olive oil, 3 teas spoons sea salt, 3 tea spoons dried yeast, 240ml water.

Product ID: 109915436

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Details

Brand
Molino Caputo
Item weight
998 g
Allergen information
Soy may
Speciality
Natural
Diet type
Vegetarian
Package weight
1.02 Kilograms

🌾Natural wheat flour

🍕Perfect for pizza

💪High gluten elasticity

Frequently Bought Together

Molino Caputo Red Cuoco Chef flour, 1000 gram

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Description

🌟 Flour Power: Unleash Your Inner Chef!

MILD STARCH FLAVOR - Enhances taste without overpowering your toppings.
UNMATCHED ELASTICITY - Experience the superior stretch and rise.
VERSATILE CULINARY USE - Ideal for pasta, bread, and more!
ELEVATE YOUR PIZZA GAME - Craft authentic Neapolitan pizza with ease!
PREMIUM QUALITY ASSURANCE - Trusted by chefs worldwide for consistent results.

Molino Caputo Red Cuoco Chef flour is a premium '00' wheat flour, weighing 1000 grams, known for its exceptional gluten elasticity and mild flavor, making it the go-to choice for pizza enthusiasts and professional chefs alike. Store in a cool, dry place for optimal freshness.

Specifications

Product Dimensions	16.5 x 10.5 x 6.5 cm; 997.9 g
Item model number	SCH001_unit
Product Name	Wheat Flour Type '00'
Allergen Information	Contains: Soy may contain
Weight	1 Kilograms
Volume	1000 Millilitres
Units	1000.0 gram
Storage Instructions	Store in a cool, dry place
Manufacturer contact	MULINO CAPUTO Corso San Giovanni a Teduccio, 55 80146 Napoli, Italia
Brand	Caputo
Format	Dried
Speciality	Natural
Manufacturer	Molino Caputo
Country of origin	Italy
Serving Size	100 g
Energy (kJ)	1.49 kJ
Fat	1.5000 g
Carbohydrate	70.0000 g
Fibre	0.0030 g
Protein	13.0000 g
Salt	0.0180 g

Have a Question? See What Others Asked

what's the difference between this and the pizzeria one?

What do you need to add to the flooer

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