DescriptionDetails Caputo® Manitoba Flour Tipo “0” is Italy’s highest-rated flour. Made from the best wheats with high proteinic level. Gluten quality gives the doughs elasticity and extensibility, with excellent results in rising pastry and leavened products. Protein: 14% W 360 – 380 Caputo® Manitoba Flour Tipo “0” is Italy’s highest-rated flour. Made from the best wheats with high proteinic level. Gluten quality gives the doughs elasticity and extensibility, with excellent results in rising pastry and leavened products. Protein: 14% W 360 – 380
