Caputo Tipo 1 Flour, Italy - 25KG

Tipo 1 flour, 25kg. Caputo mills this less refined than 00, so more of the bran and germ stay in the sack. The dough comes out darker, with more wheat flavour, and it still has structure. Long ferments and rustic bread are the job.

Artisan pizzerias use it for Neapolitan and Roman doughs, pinsa, and al taglio when they want that deeper taste. Ciabatta, focaccia, pane casareccio, and sourdough take the same sack. 25kg is a bakery unit. A home oven does not need it.

Keep it sealed, cool, and off the floor. Tipo 1 still hides a bad hydration. Weigh the water. The flour will not forgive a jug poured by eye.

Key Features

• Caputo Tipo 1 — less-refined Italian wheat flour, 25KG foodservice sack
• Retains more bran and germ than Tipo 00 — fuller flavour and natural colour
• Well-suited to long fermentation — slow-rise pizza and bread doughs
• Versatile across artisan pizza, sourdough, and rustic bread baking
• From Antimo Caputo — Naples flour heritage since 1924
• 25KG sack — pizzeria and bakery foodservice format

Applications

• Long-fermentation Neapolitan and Roman pizza dough
• Pinsa romana and pizza al taglio
• Rustic artisan breads — pane casareccio, ciabatta, focaccia
• Sourdough loaves and naturally-leavened doughs
• Whole-character breads where deeper flavour is wanted
• High-volume artisan pizzeria and bakery production

Product Specifications

• Brand: Caputo (Antimo Caputo S.r.l.)
• Origin: Italy — Naples
• Net Weight: 25KG sack
• Grade: Tipo 1 — less refined than Tipo 00, retains more bran and germ
• Allergens: Wheat (gluten)
• Storage: Cool, dry place; reseal after opening to prevent moisture and pests