A proprietary blend of rice and potato starches, rice and soy flours, sugar, thickeners, and dietary fiber, Caputo is a naturally Italian gluten-free flour blend. It is crafted carefully to produce the finest quality bread and pizza crusts.
About Il Mulino di Napoli - Caputo flour (Gluten-free):
Molino Caputo has always strived to provide value to the great tradition of Italian cuisine, from pizza to desserts to breads to dough. They are always focused on producing a simple and high-quality product.
Mulino di Napoli mixes high-quality Italian wheat from Umbria, Marche and other Italian regions to obtain the base of Caputo flour products. Later they mix it with wheats from the North of Europe, particularly from France, Germany, and Finland.
They follow a slow grinding process that permits them to produce very high-quality flours that preserve the starch, the organoleptic properties and, most importantly, the authentic flavor. The end result of this traditional process is 100% natural, without the use of artificial enzymes or extra additives.
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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