This is the undisputed king among strong flours, beloved by professional bakers throughout Italy.
But what if you want to experience that exact, professional strength at home without having to stuff a giant sack into your kitchen cupboard?
The Caputo family heard the wish of passionate home bakers worldwide and created the Caputo Manitoba Oro 1 kg packaging. Wrapped in the recognizable gold of their professional line, but with the unmistakable, legendary content of their high-quality Manitoba flour.
Since 1924, Caputo has been selecting and milling the very best quality soft wheat with an exceptionally high protein content in their historic mill in Naples. This flour is specifically developed to provide extreme elasticity and extraordinary gluten tolerance. The result? A dough that withstands extremely long rising times, effortlessly absorbs large amounts of fats (such as butter in panettone) or water (at +75% hydration pizza), and transforms in the oven into a spectacular airy and voluminous masterpiece.
Directly from the source in Italy:
With us, you won't find flour that has been sitting for months in Northern European distribution centres, exposed to fluctuating temperatures and moisture. Because we are located in the heart of Southern Italy, we source our Caputo supplies directly from the source in Naples. We bypass the middleman. This means that the bags delivered to your home in the Netherlands or Belgium are in absolutely top condition. Freshly milled, with the perfect moisture content and baking strength as if you picked it up yourself in Naples.
Whether you are baking a complex, luxury celebration bread, looking for a 'cutting flour' to enhance other flours, or experimenting with a pizza dough that needs to cold ferment for 48 to 72 hours: with Caputo Manitoba Oro, you bring the gold of Naples into your home.
Why Caputo Manitoba Oro 1kg is the ultimate choice
Directly Delivered from Italy: No importers or long storage times. Straight from the mill to your kitchen for a guaranteed optimal baking result.
Professional 'Alta Forza' Quality (W 370/390): Extremely high baking strength for a dough with an unprecedented gluten structure that does not tear and offers maximum elasticity.
Ideal for Home Bakers & Patisserie: Packaged in a convenient 1 kg size. No waste, easy to measure, and convenient to store in your kitchen cupboard.
100% Natural & Pure: Slowly and cold milled wheat, completely free from artificial enzymes, additives, or chemicals. Pure nature according to Italian tradition.
Technical Specifications
| Property | Specification |
| Brand | Mulino Caputo (Antimo Caputo S.r.l.) |
| Product line | Manitoba Oro - Linea Casa (Consumer packaging) |
| Origin | Naples, Campania, Italy (100% Authentic) |
| Type of Flour | Tipo "0" (Strong flour from soft wheat) |
| Strength (W-Value) | W 370 / W 390 |
| Elasticity (P/L) | 0.50 / 0.60 |
| Protein content | 14.5% |
| Ideal Rising Time | 24 to 72 hours (Long cold fermentation / richly filled doughs) |
| Application | Panettone, brioche, croissants, babà, high-hydration pizza (biga) and as a enhancer |
Frequently Asked Questions (FAQ)
Why is Manitoba flour also called 'strong flour' or 'cutting flour'?
Manitoba flour is extremely strong due to the high amount of quality proteins (14.5%). It forms a very robust gluten network. This allows the dough to carry heavy ingredients such as sugar, eggs, and butter (think of panettone or brioche) without collapsing. Home bakers also use it as 'cutting flour' (mixing flour) to give a less strong flour that little extra baking power and elasticity.
What is the difference between the Caputo Pizzeria (red bag) and this Manitoba Oro (gold bag)?
Where the red Pizzeria bag (W 260/280) is perfectly balanced for the classic Neapolitan pizza with a rising time of up to 24 hours, the golden Manitoba Oro goes a significant step further (W 370/390). Manitoba is developed for doughs that need to ferment even longer (up to 72 hours), absorb extremely high amounts of water, or are richly filled with fats and sugars for luxurious pastries.
How should I best store this 1 kg package?
As the flour comes directly from the production environment in Italy and is completely natural, you should store it best in a cool, dry, and dark place. Seal the bag tightly after opening or store the flour in an airtight container to ensure freshness.
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