Caputo Flour Nuvola SUPER Type 0 - Ideal for light doughs with an airy edge 1kg
CHF 4.95*
Content:
1 Kilogramm
Available, delivery time: 1-2 days
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Product number:
MEH-4104S
Best before:
19.01.2026
Product information "Caputo Flour Nuvola SUPER Type 0 - Ideal for light doughs with an airy edge 1kg"
Caputo Nuvola SUPER (cloud) - Ideal for light doughs with an airy edge.
The Nuvola SUPER from Caputo is a newer type 0 flour that was introduced in 2018. The Nuvola SUPER enables doughs with a high level of hydration (> 70%, i.e. 700ml water for 1kg flour), is very easy to digest and gives the pizza an airy edge, which is typical for the Neapolitan style pizza.
This flour comes from the research and development department of the Caputo mill. A careful selection of 100% natural raw materials without additives or preservatives, which ensure a voluminous and soft dough thanks to the high fermentation capacity of the grains.
With us available as a stand-up bag 1kg (repacked) instead of the standard packaging of 25kg.
Molino Caputo
Caputo produces the most popular flour for Italian Pizzaioli and pizza-loving mums! Since 1924 the flour has come from the traditional family mill of Antimo Caputo, in the middle of the bella Napoli.
Properties "Caputo Flour Nuvola SUPER Type 0 - Ideal for light doughs with an airy edge 1kg"
| Baking strength (W-value): | W 260/280 |
|---|---|
| Elasticity (P/L value): | P/L 0,50/0,60 |
| Flour type: | Tipo 0 |
| Origin: | Campania |
| Protein level: | 12.50% |
Manufacturer "Caputo"
Molino Caputo - the most famous manufacturer of pizza flour in Italy
Molino Caputo - this brand has pursued the goal of becoming Italy's best flour producer since it was founded in Naples in 1924. In fact, over the years, with a lot of enthusiasm, experience, tradition and knowledge, the company managed to fight its way to the top of flour producers. Every pizza maker in Naples will confirm this and proudly proclaim that the traditional Neapolitan pizza will only succeed with genuine Caputo flour from Antimo Caputo's time-honoured family mill. This mill has stood in the middle of bustling Naples since the company was founded in 1924. Over time, it has drastically expanded its range of flours and now offers various special flours for pizza, pasta and confectionery. Each flour is meticulously adapted to the specific needs of the customer.
Pizza flour from Molino Caputo contains only the best wheat
Nowadays, Molino Caputo flour is not only known in Italy, but is exported all over the world. But why is the flour so popular? According to Antimo Caputo, the current managing director of the family business, this is first and foremost due to the wheat used. Only the best wheat from Italy is used for Molino Caputo flour - without compromise. The wheat comes primarily from Italy itself and is grown in Umbria, for example. Later, wheat from other regions such as Germany, France and Northern Europe is added. The production is also carried out under the highest quality standards: The wheat must be ground very slowly, because good flour needs a lot of time. Antimo's uncle began to grind the high-quality flour according to these rules in his time - and this procedure has not changed until today. Because: this processing method preserves the flavour, the starch and the organoleptic properties of the wheat best, resulting in a high-quality flour. The resulting dough remains supple and is easy to work with.
Molino Caputo flour - perfect for homemade pizza dough
Molino Caputo has the right products on offer for homemade pizza. The wheat flour stands out because it has a gluten content of ten to 13 percent. By comparison, the gluten content of German wheat flour is usually only seven to nine percent. However, it is precisely the higher gluten content that is important for the pizza dough to turn out well. Gluten is the gluten protein that gives the dough its elasticity and resilience. It also ensures that the dough rises well in the oven. To ensure that the pizza or pasta dough is really perfect, it needs to rest for a few hours - preferably overnight. Then you can start topping the dough as you like, so that nothing stands in the way of your own genuine Neapolitan pizza!
Bezeichnung
Nuvola Super
Typ
0
Zutaten
Weichweizenmehl
Brennwert
1502 kJ / 354 kcal (pro 100 g)
Fett
1 g (pro 100 g)
davon gesättigte Fettsäuren
0,2 g
Kohlenhydrate
72 g (pro 100 g)
davon Zucker
1 g
Eiweiss 13,5 g (pro 100 g)
Salz
0,006 g (pro 100 g)
Ballaststoffe
3 g (pro 100 g)
Backstärke (W-Wert)
320-340
Elastizität (P/L-Wert)
0,50-0,60
Stabilität (S-Wert)
8-10
Glutengehalt (in %)
13,50
Ursprungsland
Italien
Produzent
Mulino Caputo - Antimo Caputo S.r.l., Corso San Giovanni a Teduccio 55, I - 80146 Napoli
Allergene
Weizen und Weizenerzeugnisse (einschl. Gluten). Kann Spuren von Soja enthalten
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