Caputo Farina Manitoba Oro in the 1 kg format is chosen by professional kitchens for its strength and performance in long-fermentation doughs: ideal for pizzerias, bakeries, and production labs.
Not all flours respond the same way when a dough needs a long rest. Caputo Farina Manitoba Oro is valued in professional kitchens and pizzerias precisely for its ability to support extended fermentation, holding the dough structure without breaking down.
This makes it especially suited to indirect methods, biga or poolish starters, and to anyone producing bread, focaccia, or leavened goods that call for a high-strength flour. The Caputo name guarantees product consistency that simplifies kitchen management: every pack performs like the last, reducing variables in daily production.
For online foodservice supply, Italianabrand.it offers this and other professional formats designed around the real needs of businesses working in the kitchen every day.
Caputo Farina Manitoba Oro in the 1 kg format is chosen by professional kitchens for its strength and performance in long-fermentation doughs: ideal for pizzerias, bakeries, and production labs.
