Caputo Nuvola Tipo 0 Flour 25kg / 55 lbs New Arrivals and gelato—and the candying syrup

and gelato—and the candying syrup is delicious used on its own

It cooks pizzas faster than pans by allowing more direct heat and its smooth surface ensures pizzas slide off easily without sticking

flowing texture with a subtle natural aroma—ideal for creative bakers seeking consistency and a distinctive look

LaFonte — elegant structure with notes of fresh greens and almond

Vesuvio is Molini Pizzuti’s Type 0 pizza flour that excels in 48–72-hour schedules (maturation peak around 54 hours at ~25 °C)

Caputo Nuvola Tipo 0 Flour 25kg / 55 lbs New Arrivals and gelato—and the candying syrupFrom the research and development of the Mulino Caputo comes Nuvola: a careful selection of 100% natural raw materials without additives or preservatives that ensures volume and softness of the dough thanks to the high fermentative capacity naturally present in the grains. This flour is ideal for direct methods, and perfect for making a puffy cornicione and a light, airy dough. Specifications: This is a "Type 0" flour (Tipo 0) Protein: 12. 50% Bread