Choose the best. We do!

Flour & Cereals

Caputo Cuor di Cereali

Caputo Cuor di Cereali

Caputo has a hearty and delicious new flour, Cuor di cereali flour means ‘Heart of Cereals’. Heart of Cereals is a selection of cereals and seeds to be mixed. It is suggested to mix 10% to 30% of Cuor di Cereali to your favourite Caputo flour.

[+] Click here to download a fact sheet

Caputo Flour

Caputo Flour


The world's best pizza flour. Caputo flour is available in many varieties, including 00 Super, 00 Pizzeria, Rinforzata, Pasta Fresca, Wholemeal, Semola di Grano Rimacinata, A.G. Manitoba, Confezione Antica Miscela and Criscito to satisfy all pizza, pasta, pastry, baking and cooking needs.

Available in 25kg and 1kg paper bags and in a number of different forms you will find your favourite Caputo Flour.

[+] Click here to download a fact sheet

Caputo Gluten Free Flour

Caputo Gluten Free Flour

Caputo's world famous flour is now available gluten-free. This non-wheat flour has the perfect balance of starch and has similar functional properties to wheat flour, making it very versatile and ideal for making pizza, biscuits, cakes, muffins, pancakes and much more. Available for your convenience in 1kg bags and 5kg tubs.

[+] Click here to download a fact sheet

 

Caputo Semola

Caputo Semola

The world's best pizza flour, Caputo flour, is now available in convenient 1kg and 5kg bags!  Caputo's Semola di Grano Duro Rimacinata is milled several times to make it a fine grain, perfect for use in fresh pasta and bread recipes.  The flour is amber in colour, and is a good alternative to corn meal in baking.

[+] Click here to download a fact sheet

 

Tipo 1 flour

Caputo Tipo 1 Flour

New to the Caputo range is this authentic and tradition flour. TYPE 1 flour, is the ‘historical’ flour by aroma, colour and flavour, which will enhance each preparation.

[+] Click here to download a fact sheet

Caputo Gluten Free Flour

Caputo Yeast Flour

"Criscito" is a natural product and is a type of pre-ferment used in Italian baking.  Many popular Italian breads, such as ciabatta, are made using a Criscito.  Apart form adding to the flavour and texture, Criscito also helps to preserve the bread by making it less perishable.

[+] Click here to download a fact sheet

 

La Molisana Cous Cous

La Molisana Cous Cous

La Molisana Cous Cous is made from the highest quality durum wheat and is processed grain by grain in order to obtain the best final product.  The result is Cous Cous is so easy to cook, beautifully light and fluffy and can be served with a variety of dishes, making it the perfect accompaniment to your meal!

[+] Click here to download a fact sheet

La Molisana Flour and Semola

La Molisana Flour & Semola

La Molisana 00 (Doppio Zero) flour is traditionally used for making pasta and is made from coarsely ground durum wheat, and is used to make pasta, gnocchi or authentic Italian pizza dough. La Molisana Semola Di Grano Rimacinata is made from the hard grain left after the milling of flour, is yellow in colour and can be used in a variety of baking goods; from making pasta to baking delicious cakes.

[+] Click here to download a fact sheet

 
 
You are here: Flour & Cereals