25 The Nuvola Super flour from Molino Caputo, is a new type 0 flour that allows highly hydrating dough, very enjoyable and which gives the pizza a richly airy cornice typical of Neapolitan-style round pizza. Developed with the best pizza makers from the USA, “00” Americana is ideal for traditional pizza dough recipes using long rise cold fermentation. and is also perfect for gluten-free preparations. A whole wheat flour produced with the traditional method of milling each individual wheat grain, the wheat germ and fibers assure a genuine scent when baked. (FYI, the Caputo Rosso is a stronger flour than the Caputo 00 pizzeria flour but it can also be used to make pizza dough. Employing modern milling technique with the tradition of creating a flour that has added wheat germ and bran, TIPO 1 is a soft wheat flour with a distinctive color, rich wheat flavor and wonderful aroma. © Orlando Food Sales Inc - Designed by Site & Side ™ - Powered by CSS Communication® – All rights reserved. - Privacy. What do we mean by contemporary dough? If interested, please purchase your Ooni products here: UK - https://shareasale.com/r.cfm?b=1504958\u0026u=2353992\u0026m=82053\u0026urllink=\u0026afftrack=EU - https://shareasale.com/r.cfm?b=1504957\u0026u=2353992\u0026m=82053\u0026urllink=\u0026afftrack=US - https://shareasale.com/r.cfm?b=1232202\u0026u=2353992\u0026m=82053\u0026urllink=\u0026afftrack=Thanks for watching! It is born from the research & development of the Mulino Caputo to give life to alveolate and fragrant cornices. This elastic flour has high protein value and is ideal for all leavened products. This “00” flour performs in 550 to 700 degree oven temperatures and assures the Caputo flavor and consistency Tipo 1 is an homage to the age old method of stone ground flours. Sure! But what makes so special the Nuvola line and what the difference is there between these two flours for the contemporary doughs? A higher gluten and protein offering, 00 Saccorosso is ideal for long-rise dough and leavening at controlled temperatures. This durum wheat flour is a double ground (rimacinata) flour with very soft and fine texture. WITH GERM AND BRAN “0” Organic is Caputo’s very first organic flour! The one you want to be sure to emphasize when you are ready to buy is the Caputo 00 "pizzeria" flour in the blue bag. It is made with locally sourced 100% soft wheat, and is already being used by some of the best pizza Il lievito essiccato, chiamato anche Criscito, è un prodotto naturale che si ottiene impastando farina di grano tenero di tipo "0" e acqua, acidificato da un complesso di lieviti e batteri lattici, in grado di avviare la fermentazione degli impasti per prodotti della panetteria e della pasticceria. Flour Caputo Nuvola Super Kg. Nuvola For light doughs. lt is suitable for all types of leavening Developed with the best pizza makers from the USA, “00” Americana is ideal for traditional pizza dough recipes using long rise cold fermentation. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. This flour has strong, elastic gluten, great for the home chef or anyone looking to make smaller batches. and pasta makers in the world. “Hearts of Cereals” is a Multigrain formulation using a selection of seeds and grains to be mixed in small percentages (10-20%) into pizza, bread, and other baked products. It and it can be preserved far longer without requiring refrigeration. “00” Pasta Fresca & Gnocchi flour is made with only the heart of the wheat to create a product that results in a shiny and consistent dough which melts in your mouth. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. While it is made especially for bread, pizza and gluten-free sweets, it is perfect for all gluten free baking applications. The flour Nuvola del Molino Caputo, is a new type 0 flour that allows highly hydrating dough, very enjoyable and which gives the pizza a richly airy cornice typical of the Neapolitan-style round pizza. Luckily enough I am now an Ooni Ambassador and I have affiliate links, this doesn’t mean you pay more for any order but I do receive a small percentage of what you spend to support my YouTube channel. Ideal for pizza by the meter or particularly higher hydration dough, this flour is soft, airy, and flavorful, yielding a light crispy texture. Developed with the best pizza makers from the USA, “00” Americana is ideal for traditional pizza dough recipes using long rise cold fermentation. Try it and see if you can tell the difference! My DOUGH process & Caputo Pizzeria vs Caputo Nuvola - YouTube “Hearts of Cereals” will create the best multi-grain products for all to enjoy. This flour yields a super light and airy crust. Perfect for light dough with large cavities. They choose soft wheat with high protein levels to create their blends. The 00 Extra is the weakest flour of the three.) Its signature yellowish tint and resistant, elastic gluten make it ideal for all extruded pastas and breads, or wherever the characteristics of semolina are desired. The re-sealable tub makes it simpler to store than fresh yeast Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it Ideal for Roman style Pizza in Teglia, “0” Nuvola Super is  very high hydration dough with longer fermentation times. This award winning Gluten Free flour is made with all natural ingredients. It is ideal for dough that requires long fermentation, pizza, bread, pasta, and cakes. Nuvola means 'cloud' and is a word carrying many nuances: lightness, impalpability, softness, and above all that peculiar consistency that makes it melting in the mouth like cotton candy. Please subscribe and keep up to date with new recipes, tips and tricks.Social Media?! This flour works great when combined with our Caputo Criscito natural starter. This “00” flour performs in 550 to 700 degree oven temperatures and assures the Caputo flavor and consistency And Nuvola is the whole new line of flours from Mulino Caputo intended mainly for contemporary doughs. This “00” flour performs in 550 to 700 degree oven temperatures and assures the Caputo flavor and consistency. 99 ($0.10/Ounce) A product that is naturally 100% ITALIAN, our yeast is fed only with natural ltalian ingredients. Instagram: @woodvillepizza or @robbieco_What equipment do I use? Antimo Caputo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta 4.9 out of 5 stars 971 $34.99 $ 34 . This flour is great for use in rustic breads and pizza dough. Nuvola is only possible because of this increase in skill and specifics," said Caputo, who added that it took almost a year to create a pizza-ready adaptation of the grain. Flour Caputo Nuvola Super Kg. Molino Caputo = "Caputo Mill", the name of the mill. “The gold standard for all purpose “00” flours from Italy this product is the most versatile and is perfect for short-rise, light, fluffy dough in wonderful breads, cakes and focaccia.