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Caputo Classica Double Zero Flour (1kg)
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Caputo Classica Double Zero Flour (1kg)

Caputo Classica Double Zero Flour (1kg)

Caputo’s Classic Double Zero flour is a finely milled Tipo 00 soft wheat flour, known for its smooth texture and reliable performance. Perfect for artisan bakers, pizzerias, cafĂ©s, or retail customers seeking refined dough behaviour and gentle, consistent results.

Key Characteristics

Attribute Usual Spec*
Grade / Type Tipo 00 (double-zero) soft wheat
Texture Ultra-fine milled, velvety feel
Protein Content Moderate (often ~11-12%) — enough for structure without toughness
Flour Strength (W-value) Typically in the ~220-250 range — flexible for shorter fermentation
Best For Pizza bases, focaccias, sweet & enriched dough, bread with soft crumb, pastry work

*Based on Caputo’s Classic “00” flour line; actual percent protein and W may vary by batch.

Why It’s Appealing to Retailers & Bakers

  • Delivers a soft crumb and tender crust, sought after in pizza and bakery items

  • Easier handling in home or casual commercial settings compared to very strong flours — less risk of tight, chewy texture

  • Versatility: suitable for both high-quality standard baking and recipes that don’t require ultra-strong doughs

  • Well-known brand: Caputo has strong reputation, which helps sales

Usage & Handling Tips

  • Use moderate hydration (≈ 60-65%) for predictable dough texture

  • Gentle mixing once dough comes together to preserve gloss and elasticity

  • Proofing times can be shorter; cold proofing works but texture will differ from high-strength flours

  • Bake with good heat and proper preheating to ensure oven spring and browning

$4.51
Caputo Classica Double Zero Flour (1kg)—
$4.51

Caputo Classica Double Zero Flour (1kg)

Caputo’s Classic Double Zero flour is a finely milled Tipo 00 soft wheat flour, known for its smooth texture and reliable performance. Perfect for artisan bakers, pizzerias, cafĂ©s, or retail customers seeking refined dough behaviour and gentle, consistent results.

Key Characteristics

Attribute Usual Spec*
Grade / Type Tipo 00 (double-zero) soft wheat
Texture Ultra-fine milled, velvety feel
Protein Content Moderate (often ~11-12%) — enough for structure without toughness
Flour Strength (W-value) Typically in the ~220-250 range — flexible for shorter fermentation
Best For Pizza bases, focaccias, sweet & enriched dough, bread with soft crumb, pastry work

*Based on Caputo’s Classic “00” flour line; actual percent protein and W may vary by batch.

Why It’s Appealing to Retailers & Bakers

  • Delivers a soft crumb and tender crust, sought after in pizza and bakery items

  • Easier handling in home or casual commercial settings compared to very strong flours — less risk of tight, chewy texture

  • Versatility: suitable for both high-quality standard baking and recipes that don’t require ultra-strong doughs

  • Well-known brand: Caputo has strong reputation, which helps sales

Usage & Handling Tips

  • Use moderate hydration (≈ 60-65%) for predictable dough texture

  • Gentle mixing once dough comes together to preserve gloss and elasticity

  • Proofing times can be shorter; cold proofing works but texture will differ from high-strength flours

  • Bake with good heat and proper preheating to ensure oven spring and browning

Product Information

Shipping & Returns

Description

Caputo’s Classic Double Zero flour is a finely milled Tipo 00 soft wheat flour, known for its smooth texture and reliable performance. Perfect for artisan bakers, pizzerias, cafĂ©s, or retail customers seeking refined dough behaviour and gentle, consistent results.

Key Characteristics

Attribute Usual Spec*
Grade / Type Tipo 00 (double-zero) soft wheat
Texture Ultra-fine milled, velvety feel
Protein Content Moderate (often ~11-12%) — enough for structure without toughness
Flour Strength (W-value) Typically in the ~220-250 range — flexible for shorter fermentation
Best For Pizza bases, focaccias, sweet & enriched dough, bread with soft crumb, pastry work

*Based on Caputo’s Classic “00” flour line; actual percent protein and W may vary by batch.

Why It’s Appealing to Retailers & Bakers

  • Delivers a soft crumb and tender crust, sought after in pizza and bakery items

  • Easier handling in home or casual commercial settings compared to very strong flours — less risk of tight, chewy texture

  • Versatility: suitable for both high-quality standard baking and recipes that don’t require ultra-strong doughs

  • Well-known brand: Caputo has strong reputation, which helps sales

Usage & Handling Tips

  • Use moderate hydration (≈ 60-65%) for predictable dough texture

  • Gentle mixing once dough comes together to preserve gloss and elasticity

  • Proofing times can be shorter; cold proofing works but texture will differ from high-strength flours

  • Bake with good heat and proper preheating to ensure oven spring and browning