Caputo Manitoba Oro Strong Flour Type “0”

Caputo Manitoba Oro Strong Flour Type “0” (1kg)

Caputo Manitoba Oro is a high-protein, strong Type “0” flour designed for long fermentation and enriched doughs. Known for its exceptional strength and elasticity, it’s perfect for recipes that require extended rising times and a well-developed gluten structure.

Ideal for panettone, brioche, pizza, and artisan breads, this professional-grade flour helps create light, airy textures with excellent volume and structure.

Why you’ll love it:

• Strong, high-protein Type “0” flour

• Ideal for long fermentation and enriched doughs

• Perfect for panettone, brioche, pizza, and bread

• Excellent elasticity and structure

• Made in Italy by Caputo since 1924

Serving suggestion:
Use for doughs that require long rising times or added fats like butter and eggs to achieve soft, fluffy, bakery-quality results.