The tastiness and fragrance of a good pizza depend on the selection of the right flour.
At Mulino Padano we develop and calibrate a range of flours that is specifically designed for demanding customers like pizza makers: Caprì flours.
Caprì flours are available in a range that includes products for different doughs, for example recipes with short leavening times, such as tray-baked pizza, and recipes with medium and long leavening times, such as the traditional Napolitan pizza.
- Thanks to its high elasticity, Caprì 250 is recommended for the preparation of soft crust and tray-bake pizza. It is ideal for recipes that require short proving times (2 to 6 hours) and gives excellent results when making direct method dough.
Usages: Short proving times pizza
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Caprì 350 is versatile and easy to use. It is specially recommended for the preparation of Neapolitan pizza and all types of dough that require medium proving times (12 to 36 hours), at room temperature or in a proving chamber. It can also be used for indirect dough methods
Usages: Medium proving times pizza
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Caprì Manitoba, is North American wheat milled using traditional Italian methods. Its high protein content makes it ideal for crispy crust pizza and high-hydration doughs. Thanks to the long proving times allowed by this flour (more than 24 hours), well-developed doughs can be made with a very small quantity of yeast, resulting in very digestible pizzas and focaccia.
Usages: Long proving times pizza
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Caprì 250 Short Proving Times
1 kg – 5kg
Thanks to its high elasticity, Caprì 250 is recommended for the preparation of soft crust and tray-bake pizza. It is ideal for recipes that require short proving times (2 to 6 hours) and gives excellent results when making direct method dough.
Ideal for: Pizza with short proving times
Average nutritional content per 100g of product:
Energy 1436 kJ – 343 kcal – Fat 0.8 g – of which saturates 0.1 g – Carbohydrates 73 g of which sugars 1.0 g – Fibre 3.0 g – Protein 11.5 g – Salt* 0.002 g
*The salt content is due only to naturally occuring sodium.
Store in a cool, ventilated, dry, clean environment. May contain traces of soy. Humidity below: 15.50%.
Caprì 350 Medium Proving Times
1 kg – 5kg
Caprì 350 is versatile and easy to use. It is specially recommended for the preparation of Neapolitan pizza and all types of dough that require medium proving times (12 to 36 hours), at room temperature or in a proving chamber. It can also be used for indirect dough methods.
Ideal for: Pizzas with medium proving times
Average nutritional content per 100g of product:
Energy 1436 kJ – 343 kcal – Fat 0.8 g – of which saturates 0.1 g – Carbohydrates 73 g – of which sugars 1.0 g – Fibre 3.0 g – Protein 13.5 g – Salt* 0.002 g
*The salt content is due only to naturally occuring sodium.
Caprì 350 Medium Proving Times
1 kg – 5kg
Caprì Manitoba, is North American wheat milled using traditional Italian methods. Its high protein content makes it ideal for crispy crust pizza and high-hydration doughs. Thanks to the long proving times allowed by this flour (more than 24 hours), well-developed doughs can be made with a very small quantity of yeast, resulting in very digestible pizzas and focaccia.
Ideal for: Pizzas with long proving times
Average nutritional content per 100g of product:
Energy 1436 kJ – 343 kcal – Fat 0.8 g – of which saturates 0.1 g – Carbohydrates 73 g – of which sugars 1.0 g – Fibre 3.0 g – Protein 15 g – Salt* 0.002 g
*The salt content is due only to naturally occuring sodium.
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Store in a cool, ventilated, dry, clean environment. May contain traces of soy. Humidity below: 15.50%.
Store in a cool, ventilated, dry, clean environment. May contain traces of soy. Humidity below: 15.50%.
For the preparation of doughs with a more “rustic” flavour and in order to create an offering that is in line with the evolving needs of our consumers, we designed the professional
flours of Granaio Italiano product range, including fine whole-wheat flour, stone-milled flour, and Scelte di Campo line of products,made with 100% Italian wheat and having a certified supply chain. Granaio Italiano also offers a selection of the best durum wheat semolina, a fundamental ingredient for several recipes in traditional Italian baking.
To personalize your recipes, combining healthiness to an unmistakable tastiness, you’ll also find GranEssere, the high-fibre products line. It includes advanced ingredients like Bran, Fine Bran and Wheat Germ, and the GustoFibra flours, all realized with an exclusive methodbased on a totally natural use of steam.
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