Caputo Type “0” Flour | Manitoba

Crafted from premium-quality wheat and finely milled, Caputo Manitoba Oro “0” Farina Forte Flour delivers exceptional performance and flavor. Known for its strength and high protein content, this type “0” flour is perfect for recipes that call for a resilient, elastic dough.

It’s perfect for making doughs that require long fermentation times, such as bread, pizza, and pastries. The high protein content helps create a firm and elastic dough that rises well and holds its shape. Caputo Manitoba 0 Flour is especially useful for making products like panettone, focaccia, and other rich, airy baked goods. It’s a reliable choice when you need a flour that can handle long rises and heavy ingredients.

What’s Type 0 Flour?

Type 0 flour is an Italian flour with a moderate level of refinement. It has more bran and germ compared to finer flours, like type 00, which gives it more nutrients and a slightly coarser texture. It’s often used for making bread, pizza, and focaccia. Type 0 flour provides a good balance between strength and softness, making doughs that are stretchy yet sturdy.

What’s Manitoba Flour?

Manitoba flour is a strong wheat flour made from hard wheat grown in Canada. It has a lot of protein, usually between 13–15%, and a high amount of gluten. This makes it stretchy and able to rise well, which is great for bread, pizza dough, and pastries. The gluten helps dough hold its shape, giving it a light and chewy texture. Often called “strong flour” or “bread flour,” Manitoba flour is popular in baking because it holds up well in recipes that need long rising times.