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Caputo Dry Yeast - Lievito Secco Italiano 100g

CHF 3.95*

% CHF 4.95* (20.2% saved)
Content: 0.1 Kilogramm (CHF 39.50* / 1 Kilogramm)

Available, delivery time 1-2 days

Product number: HEF-2100
Best before: 03.2025
Product information "Caputo Dry Yeast - Lievito Secco Italiano 100g"
With this dry yeast Caputo - Lievito Secco from Caputo, you can bake Neapolitan pizzas as well as sweet baked goods. It is suitable for all sour and yeast doughs, so it is a real all-rounder. The yeast is easy to dose, has a high fermenting power and brings unforgettable flavour to the dough. 

Usage  

After you have moistened/dissolved the yeast a little with water, you can mix the dry yeast directly into the flour. The dosage is 1/3 of the amount of fresh yeast. The dry yeast can be kept for at least 2 months after opening in the refrigerator.  If you keep the yeast for longer, you can test it as in the following video:

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 Dry Yeast - Lievito Secco Italiano 100g"
Origin: Campania
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!

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