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Type 0 Nuvola flour – 25 kg – Caputo 🌾🍕
For airy, soft and well-drained pasta
Specially designed for contemporary pizza, focaccia, or pan pizzas, Caputo's Nuvola flour offers excellent dough development and great lightness. Its baking strength (W 260-280) allows for well-risen and fragrant cornices, with a honeycombed crumb worthy of the best artisanal pizzerias.
🧪 A natural formula without additives
Made from a rigorous selection of 100% natural wheat, this flour contains no additives or preservatives. Its high fermentation capacity comes exclusively from the grain's properties, carefully preserved by Mulino Caputo.
✅ Ideal for:
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Contemporary pizza with a high and light crust
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Soft focaccia
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Pan pizza (teglia type)
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Long fermentation dough
📋 Technical information:
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Type : 0
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Protein : 12.5%
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Baking strength (W) : 260–280
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Elasticity (P/L) : 0.50–0.60
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Shelf life : 12 months
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Format : 25 kg bag
💡 Pro tip : For best results, let the dough mature slowly at a low temperature – you'll get an ultra-light texture and developed aromas.
