Caputo Cuor di Cereali Multigrain Mix 1 kg (Box of 10 kg)
Caputo Cuor di Cereali is the professional multigrain base from Mulino Caputo, in a 1 kg bag (box of 10 kg). It is not a standalone bread flour but a semi-finished base rich in cereal flours and seeds, to be added to your base flour to make rustic bread, pizza and focaccia with an intense flavour and a fragrant crumb.
It is blended into your own flour typically at 10 to 20%, to enrich the dough with cereals and seeds while keeping good workability. With around 14% protein, it gives structure, aroma and a characteristic crust to multigrain baked goods.
Produced by Mulino Caputo in Naples, the reference brand of professional pizzaioli, the 1 kg bag in a 10 kg box ensures precise dosing and supply continuity for pizzerias, bakeries and restaurants.
More than 1,500 chefs in Switzerland rely on LAPA every day for professional ingredients, with refrigerated delivery and dedicated logistics. Order Caputo Cuor di Cereali 1 kg from LAPA.
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.
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Product Specifications
- Legal name: Multigrain baking base (cereal flours and seeds)
- Brand: Caputo (Mulino Caputo)
- Type: Semi-finished base to add to flour (not a stand-alone flour)
- Recommended dosage: 10-20% of the total flour
- Protein: approx. 14.1%
- Net weight: 1 kg bag
- Packaging: Box of 10 kg (10 bags)
- Uses: Multigrain bread, pizza, focaccia
- Ingredients and allergens: See current pack label
- EAN code: 8014601250803
- HS customs code: 1901.20
- Country of origin: Italy
| Categoria Pizza | Farine |