Caputo Manitoba Oro Type 0 Strong Flour – 1 kg

Create structured doughs and beautifully risen baked goods with Caputo Manitoba Oro Type 0 Strong Flour. Made from carefully selected high-protein wheat, this elastic Italian flour provides the strength needed for long fermentation and enriched dough recipes.

With 14% protein and a strength rating of W 360/380, Manitoba Oro is particularly suited to panettone, pandoro, brioche, babà, croissants, bread, and other demanding leavened products. Available at Cipollina Gourmet Italian Market in Forest Hills, Queens, New York.

Brand: Caputo

Net Weight: 2.2 lb (1 kg)

Flour Type: Italian Type 0 strong wheat flour

Protein: 14%

Flour Strength: W 360/380

Country of Origin: Italy

Product Highlights:

• Strong, elastic Italian Type 0 flour

• High protein content

• Supports long fermentation

• Suitable for enriched and highly leavened doughs

• Ideal for panettone, brioche, bread, and pastries

• Milled in Naples, Italy

Serving Suggestion: Use for long-fermentation bread, panettone, pandoro, brioche, babà, croissants, or enriched dough recipes. Follow the flour quantity, hydration, yeast, and proofing times specified in your chosen recipe.

Ingredients: Soft wheat flour. Check the package for current ingredient, allergen, and handling information.