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- Antico Molino Napoli Antimo Caputo '00' Flour...
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Item #:
23376071
Antico Molino Napoli Antimo Caputo '00' Flour 2.2 Lb (Pack of 3)
Item #:
23376071
SBD 307
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*All items will import from US
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Order now and get it around Tuesday, August 04
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Our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and high-quality protein resulting in a consistent long-rise dough.
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What Stands Out
Premium Quality Flour
Made from select soft wheat, this double zero flour ensures superior texture and flavor in pizza, bread, and pasta, elevating your culinary creations to professional standards.
Versatile Usage
Ideal for a variety of dishes, this flour is perfect for crafting authentic Italian pizzas, fresh pasta, and artisan bread, allowing home cooks to explore diverse recipes with ease.
Bulk Packaging
The convenient 10-pack ensures you always have a fresh supply of flour on hand, making it perfect for passionate cooks who frequently experiment in the kitchen without the worry of running out.
Product Details
| Is Discontinued By Manufacturer | No |
| Package Dimensions | 10.71 x 9.65 x 4.33 inches (27.2 x 24.5 x 11 cm); 6.65 Pounds (3.02 kg) |
| Item model number | 291459 |
| Manufacturer | Antimo Caputo |
| Units | 105.6 Ounce |
| Brand Name | Antimo Caputo |
| Item Form | Raw |
| Region of Origin | Italy |
| Part Number | 291459 |
| Model Number | 291459 |
| Container Type | bag |
| Cuisine | Italian cuisine |
| Item Weight | 6.7 Pounds (3.04 kg) |
| Item Package Weight | 3.08 Kilograms |
| Number of Items | 3 |
| Unit Count | 105.6 Ounce |
| Number of Pieces | 3 |
| Size | 35.2 Ounce (Pack of 3) |
| Country of Origin | This item will be imported from US |
| Date First Available | March 25, 2021 |
| What is in the box | Antico Molino Napoli Antimo... For more details, please check description/product details |
Who Should Buy?
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Pizza Enthusiasts
Perfect for homemade pizza, delivering a light, crispy crust and authentic Italian flavor.
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Baking Professionals
Ideal for chefs and bakers seeking high-quality flour for various culinary creations like bread and pasta.
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Pasta Makers
Soft wheat flour excels in making fresh pasta, providing desirable texture and taste for authentic dishes.
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Gluten-Free Users
Contains gluten; unsuitable for individuals following a gluten-free diet or with gluten sensitivities.
Product Description
Antico Molino Napoli Antimo Caputo '00' Flour 2.2 Lb (Pack of 3)
Have any Query? Chat with us
Customer Questions & Answers
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Question:
What is Antimo Caputo Pizzeria Flour?
Answer: Antimo Caputo Pizzeria Flour is a high-quality Italian flour, classified as Double Zero (00), ideal for crafting authentic pizza dough, bread, and pasta. This flour is milled from select wheat that undergoes a delicate grinding process to achieve a fine texture. The fine grind enhances dough elasticity and extensibility, making it perfect for traditional Neapolitan pizza. Whether you're a home cook or a professional chef, using Caputo Pizzeria Flour ensures consistency and excellence in your Italian culinary creations. -
Question:
What does Double Zero flour mean?
Answer: Double Zero flour, or '00' flour, refers to the finest milling grade of wheat flour available in Solomon Islands. This means it has a very fine texture, which allows the flour to absorb water more effectively, creating a superior dough with excellent stretching properties. This is particularly crucial for pizza dough, as it creates a soft yet chewy crust that holds up well to toppings. By using Double Zero flour, you can achieve restaurant-quality pizza right at home. -
Question:
How is Antimo Caputo Pizzeria Flour different from other flours?
Answer: Antimo Caputo Pizzeria Flour stands out because of its exceptional quality and fine grind, which are essential for Italian cooking. Unlike all-purpose flour, which has a higher protein content and a coarser texture, Caputo flour yields lighter and airier dough. This flour is specifically designed for high hydration recipes, making it ideal for pizza and artisan bread. If you aim to recreate authentic Italian flavors, Caputo flour is a must-have in your pantry. -
Question:
Can I use Antimo Caputo Pizzeria Flour for bread and pasta?
Answer: Yes, Antimo Caputo Pizzeria Flour is versatile and can be used not only for pizza dough but also for making bread and pasta. Its fine texture allows it to combine well with water and other ingredients, helping achieve the desired elasticity in dough. This means you can use it to bake classic Italian breads like focaccia or to roll out fresh pasta sheets. Using this flour guarantees that your baked goods will have the ideal texture, with a delightful chewiness. -
Question:
What is the best way to store Antimo Caputo Pizzeria Flour?
Answer: To maintain freshness and quality, store Antimo Caputo Pizzeria Flour in a cool, dry place, preferably in an airtight container. This will help prevent the absorption of moisture and odors, which can compromise the flour's integrity. For longer shelf life, consider refrigerating or freezing the flour, as this can extend its usability. Always ensure to bring it back to room temperature before use to achieve the best results in your baking. -
Question:
Is Antimo Caputo Pizzeria Flour suitable for gluten-free diets?
Answer: No, Antimo Caputo Pizzeria Flour is made from all-natural wheat and contains gluten, which makes it unsuitable for those with gluten sensitivities or celiac disease. For gluten-free pizza or pasta, it’s advisable to seek out specialized gluten-free flours or blends that cater to those dietary needs. Using the right ingredients is vital for creating a proper gluten-free dough that meets the desired texture and flavor. -
Question:
What hydration percentage should I aim for when using Antimo Caputo Pizzeria Flour?
Answer: When using Antimo Caputo Pizzeria Flour, a hydration percentage between 60% to 70% is advisable for pizza dough. This means for every 100 grams of flour, add 60 to 70 grams of water. The higher hydration leads to a softer and airier crust. Experimenting within this range can help you find the perfect dough consistency that suits your preferred pizza style, whether it's Neapolitan or New York-style. -
Question:
Can I use a bread maker with Antimo Caputo Pizzeria Flour?
Answer: Yes, you can use a bread maker with Antimo Caputo Pizzeria Flour. However, adjustments may be needed due to its fine texture and specific hydration requirements. Make sure to keep an eye on the dough consistency; if it appears too wet or dry, adjust the water accordingly during the kneading process. Using this flour in a bread maker can result in beautifully risen bread with an ideal crumb texture, reminiscent of artisan loaves. -
Question:
Where can I buy Antimo Caputo Pizzeria Flour Blue Bulk Bag in Solomon Islands?
Answer: You can purchase the Antimo Caputo Pizzeria Flour Blue Bulk Bag from Ubuy in Solomon Islands. Ubuy is a reliable e-commerce platform that offers a wide variety of international products, ensuring you have access to high-quality ingredients like Caputo flour. Shopping at Ubuy allows you to conveniently find and purchase this essential item for your Italian cooking needs with just a few clicks. -
Question:
How long does Antimo Caputo Pizzeria Flour last?
Answer: When stored properly, Antimo Caputo Pizzeria Flour can last for up to a year, depending on its packaging and storage conditions. Always check the expiration date on the bag, and seal it tightly after opening to keep moisture and pests at bay. Using fresher flour not only improves the flavor of your baked goods but also enhances their texture. Regular inspections of your pantry can help ensure you’re using the best possible ingredients.
Antimo Caputo Wheat Flours & Meals 291459 Editorial Review
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SBD 307
Order now and get it around Tuesday, August 04
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Features & Benefits
- 100% wheat flour for long fermentation baking
- Originating in Italy, established since 1924
- Ideal for classic Neapolitan pizza, gourmet breads, cakes, and pastas
- Milled slowly and finely to bake authentic pizza
- Produces a soft, flavorful crust with bubbles in its cornicione
- Made with an elastic, resistant gluten and high-quality protein for a consistent long-rise dough
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