Semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread. Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. Ideal for long fermentation and neapolitan classic pizza. Antimo Caputo Flour from 1924.
Caputo's Semolina is re-milled several times, creating a more finely ground, amber-colored flour, ideal for making fresh pasta and breads. Use semolina flour in fresh pasta recipes, and yield rich, yet delicate noodles. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty, crisp crust. Also, as an alternative to corn meal, use this semolina to prevent dough from sticking to surfaces.