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Mulino Caputo Manitoba Oro Type 0 Flour (1 kg)

The ultimate Alta Forza quality in the iconic golden packaging. Delivered directly from our base in Italy to home bakers and pastry chefs across Europe — from the Netherlands and Belgium to France, Germany, and the United Kingdom. Essential for rich dough, long fermentation, and bakers who only settle for the highest baking strength.

  • Extreme Baking Strength (W 370/390): The absolute king among strong flours with 14.5% protein for an ironclad gluten network.

  • Ideal for High-Hydration & Long Fermentation: Suitable for dough with a hydration of +75% and a cold fermentation of 24 to 72 hours.

  • Shipped Directly from the Source: Freshly milled in Naples and delivered directly across Europe without intermediaries or long warehouse storage.

  • Versatile Top Quality: Perfect for panettone, brioche, croissants, babà, pre-ferments (biga) or as a booster for lighter flours.

Price
2.79 € 2.79 €
(Tax included)
General terms and conditions Shipping and delivery terms
Direct shipping from Italy: Shipping fee € 5.95.
Free shipping from € 49.95

Mulino Caputo Manitoba Oro: The Undisputed King of Strong Flour

When thinking of luxurious Italian patisserie, airy brioches, festive panettone, or pizza dough with an extremely high hydration, one thinks of the iconic golden packaging of Mulino Caputo. This flour is specifically milled from high-quality soft wheat with an exceptionally high protein content.

The result is a flour with an extraordinary gluten tolerance. The dough can effortlessly absorb large amounts of fats (such as butter and eggs) or water without collapsing. In the oven, the dough transforms into a voluminous, feather-light masterpiece full of large air bubbles.

At Kelvini Italian Artisan, we deliver this flour directly from the source in Italy. By skipping the international middlemen, home bakers in France, Germany, the United Kingdom, Belgium, and the Netherlands receive bags of flour that are in absolute top condition: freshly milled, with the ideal baking strength and optimal moisture content.

Unique Profile & Culinary Advice

  • Extremely Long Fermentation: Perfectly balanced for cold-fermenting dough processes of 24 to 72 hours.

  • Cutting Flour: Ideal for mixing with weaker flour types for extra elasticity and strength.

  • Pastry & Bakery: The standard for panettone, babà, brioche, croissants, focaccia and high-hydration pizza dough with biga.

Frequently Asked Questions (FAQ)

  • What is the difference between Caputo Pizzeria (red) and Manitoba Oro (gold)?

    The red Pizzeria bag (W 260/280) is optimized for classic pizza doughs up to 24 hours of fermentation. The gold Manitoba Oro (W 370/390) is significantly stronger and specially developed for extremely long fermentation times (up to 72 hours), high hydration, and rich dough filled with butter and eggs.

  • Which countries does Kelvini ship this product to?

    We ship directly from Italy to customers across Europe, including the Netherlands, Belgium, France, Germany, the United Kingdom, and other EU countries.

  • How do I best store this flour?

    Store the bag in a cool, dry and dark place. Seal the packaging airtight after opening to maintain optimal baking strength.

Product specifications

  • Product: Mulino Caputo Manitoba Oro

  • Mulino Caputo (Antimo Caputo S.r.l.)

  • Selection: Selected by Kelvini – Italian Artisan

  • Origin: Naples, Campania, Italy

  • Type of Flour: Tipo "0" (Strong flour from soft wheat)

  • W-Value (Strength): W 370 / 390

  • Elasticity (P/L): 0.50 / 0.60

  • Protein content: 14.5%

  • Content: 1 kg

  • Ingredients: 100% soft wheat flour (grano tenero).

  • Allergens: Contains gluten. May contain traces of soy.