Caputo Cuor di Cereali is a professional multigrain base from Mulino Caputo, supplied in 1 kg bags inside a 10 kg box. It is not a standalone bread flour: it is a semi-finished blend of cereal flours and seeds designed to be added to a base flour to create rustic, flavourful multigrain bread, pizza and focaccia. It is made by Mulino Caputo, the Naples mill used by professional pizzaioli.
A multigrain base, not a stand-alone flour
Cuor di Cereali is meant to be mixed into your usual flour, typically at 10 to 20% of the total. It brings cereals and seeds, flavour and aroma to the dough while the base flour provides the main structure. This lets a kitchen offer a multigrain line without changing its whole flour supply, simply by adding a measured share of the blend.
The Mulino Caputo brand
Mulino Caputo is a historic Naples mill, founded in 1924, and one of the reference brands for professional pizza and bread. Cuor di Cereali extends that range into rustic multigrain products, with the consistency and quality professionals expect from Caputo.
How to use it
Add Cuor di Cereali to your base flour at about 10 to 20%, then mix, hydrate and ferment according to your recipe. Adjust water to the higher absorption that seeds and wholegrain components require, and bake as you would a rustic bread or pizza. Always check the ingredient list and allergen declaration on the current pack.
Logistics and delivery by LAPA
LAPA supplies professional ingredients to over 1,500 chefs across Switzerland, from Zurich to Geneva, Basel, Lugano and Bern, with dedicated logistics and refrigerated delivery where required and partner carriers beyond the LAPA fleet. Order Caputo Cuor di Cereali 1 kg today for rustic multigrain bread and pizza.
