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Caputo
Caputo Flour "0" Manitoba ORO for Leavened Dough
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Caputo "0" Manitoba Oro Flour – Starch for Demanding DoughsCaputo Manitoba Oro is a soft wheat flour with a high protein content, specially developed for doughs that require strength, stability, and a long maturation period. Thanks to its high W value and excellent water absorption, this flour is ideal for panettone, colomba, brioche, croissants, long-fermented pizza doughs, and all pastries that require a pronounced gluten structure. Characteristics:Type: Soft wheat flour "0" (Manitoba)High protein content (approx. 14-15%)Ideal for long dough fermentation, sourdough, and yeast pastriesIdeal for panettone, brioche, croissants, and long-maturing pizza doughsExcellent water absorption and dough stabilityNo additives or preservativesGuaranteed authentic Italian baking quality
Měkká pšeničná mouka
Nutritional values per 100g
| Energy value | 1484 kJ/350 kCal |
| Fats | 1 g |
| including saturated fatty acids | 0.2 g |
| Carbohydrates | 71.5 g |
| including sugars | 1 g |
| Protein | 14.5 g |
| Salt | 0.018 g |
| Fibre | 3 g |
Allergens
| Cereals (gluten) |