Caputo Cuoco Farina 00 Flour 5kg

Italian Cuoco Farina 00 flour by Caputo has higher gluten and protein levels to provide more elasticity which is ideal for those looking to make a thinner pizza crust with longer fermentation periods.
Italian Saccorosso (formerly Cuoco) Farina 00 flour by Caputo has higher gluten and protein levels to provide more elasticity which is ideal for those looking to make a thinner pizza crust with longer fermentation periods.  Caputo Cuoco red flour is ideal not only for pizza but it is also great for making bread, cakes and sauces too! Best for: thin crust pizzas/general bakingProduct of ItalyNutritional Information:(Typical analysis per 100g)Energy 1490 kJProtein 13 gFat Total 1.5 g- Saturated 0.3 gCarbohydrates 70 g- Sugars 1 gSodium 0.18 mgIngredients: Superfine soft wheat flourPackaged in a facility that processes peanuts, wheat and milk productsStore item in an airtight container in a cool dry placeShelf LifeUp to 12 months if stored correctly. See label for best before date

Test pack Caputo Farina Wheat Flour 00 Classica Pizzeria Cuoco 3x5kg – Italian Gourmet UK

Signorelli's North Balwyn - Caputo flour now available in 5kg pkts. 100% soft white wheat flour that is ideal for making pizza, pasta, bread & pastries.

Caputo Cuoco Flour - Caputo Farina Tipo 00 Cuoco 5KG

Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions enough for five 9-inch pizzas INGREDIENTS 1/2 teaspoon 3 grams fresh cake yeast 2 cups lukewarm water 90 to 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl using a fork stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves about 5 minutes. In another small bowl combine the salt and remaining 1 cup water.

Antimo Caputo Flour00 Chefs Flour 5 Pack Each 1 Kilo 2.2 Pounds Bags, Il Mulino di Napoli, Pizza Flour

Caputo Cuoco 00 Flour – Mercato

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Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions enough for five 9-inch pizzas INGREDIENTS 1/2 teaspoon 3 grams fresh cake yeast 2 cups lukewarm water 90 to 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl using a fork stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves about 5 minutes. In another small bowl combine the salt and remaining 1 cup water.

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