Caputo Manitoba Flour at a glance
Caputo Manitoba Type 0 is a strong, high-protein wheat flour built for long leavening, in a professional 25 kg sack. Its powerful gluten network supports doughs that rise for many hours - panettone, pandoro, large breads and high-hydration mixes - giving structure, elasticity and lift. From Mulino Caputo, the Naples mill trusted by pizzaioli and bakers worldwide.
What Manitoba flour is
"Manitoba" refers to a strong wheat flour with a high protein content and a high W (strength) index. The extra protein forms more gluten, so the dough can absorb more water and hold gas through long fermentations without collapsing - essential for enriched and slow-risen doughs.
The producer
Mulino Caputo has milled flour in Naples since 1924. Three generations of the Caputo family have made it the reference mill for Neapolitan pizza and Italian baking, with a slow, natural milling that respects the wheat and delivers consistent, high-performance flours.
Why Type 0 and high strength
Type 0 is slightly less refined than 00, keeping a touch more of the wheat for flavour and structure. Combined with Manitoba's strength, it is ideal as a base or a reinforcing flour: blend it with weaker flours to raise the overall strength of a dough for long leavening.
Technical specifications
Made from soft wheat flour type 0. 25 kg sack. Contains gluten. Store in a cool, dry place. Average values per 100 g: about 343 kcal, 1.5 g fat, 14 g protein, 70 g carbohydrate.
Professional uses
The go-to for long-leavened products: panettone, pandoro, colomba, brioche and large rustic breads, plus high-hydration pizza and bread when blended with other flours. Its strength makes it the baker's reinforcing flour of choice.
Pairings
Blend with type 00 or weaker flours to build the right strength; use with natural levain (lievito madre) and long, cold fermentations for the best results.
Storage and delivery
Store in a cool, dry place away from humidity. LAPA delivers across Switzerland - to pizzerias, bakeries, pastry labs and restaurants in Zurich, Bern, Geneva and beyond - six days a week and with no minimum order.
Who it is for
Bakers, pastry chefs and pizzaioli who need a strong, reliable flour for long-leavened and high-hydration doughs.
