Antimo Caputo Tipo 1 Wheat Flour 11 LB Bag - Soft Wheat Flour, With Germ & Bran, Rustic Breads, Pizza & More - Italian Flour

I was stationed/lived in Italy for 4 years. LOVED the food. Long retired now and making my own breads, pizza, calzones using Caputo flours. I switched from Tipo 00 to this flour - and am delightfully surprised how much more flavor there it. I use Caputo yeast for rising and then cold rise for two days (put the dough in the fridge). I made a calzone with the dough and it tasted just like the old country...even used Sicilian olive oil and imported Parmesan Reggiano. American ricotta, RAO's sauce (normally I use Carbone). The flour is "grittier" and has more grain vs Tipo 00...which I find brings out some excellent flavor without added effort/time/mixing in other flours. So glad I bought 5kg. American flour is simply crap made from grain harvests caked in pesticides and desiccants for drying. Preservatives for shelf life. No flavor and zero health benefits. Stick with imported Caputo and pay a little more. Solid buy!

I make pizzas and bread a lot. This whole wheat flour is exceptional. I use it at 35% with top quality non gmo flour from the USA. I love the results, more flavor, more bite. Better than anything I can buy where I live.

I was skeptical that Italian flour could be that much better than the regular flour in American grocery stores, but I am a convert! You can see the seeds/wheat germ within the flour, and it works wonderfully in all the baked goods I make. The texture doesn't seem significantly different and the flavor is delicious. I bake bread every week and I use this, sometimes mixed with traditional bread flour. I don't have to think about how the flour has been stripped of its natural nutrients only to have it chemically "enriched". Worth every cent.

It's not very easy to find Caputo Tipo 1 flour, so I was very glad to find it here on Amazon. The 5kg bag is the right amount for my needs, and it came well packaged and dry. This flour is great as it adds a nice rustic flavor to your pizza, bread, or whatever else you may be making. Typically I only use a small amount of it, say 10-15% of the total amount of flour being used, so 5kg should last a long time.

Old school taste . Delicious and does not leave you feeling bloated.

Purchased this for sourdough to feed my starter. The flour seems fresh. The bag however was exceptionally difficult to get into, resulting in having to find ways to store the entire package, which is substantial. I ended up losing some product due to the struggle. So plan to have another container ready, and just cut the top off.

I have been using this flour to bake sourdough bread and they have been a hit , the taste and quality are really good. Seems like a healthier option as compared to fine bread flours

This has been a great addition to my ny style pizza along with the AP. No complaints. It looks whole grain but without that strong bready flavor

La farina caputo tipo 1 è un ottimo prodotto che uso per fare il pane e anche i dolci. Può essere usata anche al posto della farina integrale. Il pacco grande è molto conveniente.

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Ottima come tutte le farine Caputo, una garanzia di successo per i prodotti da forno fatti in casa... Miscelata con altri tipi di farine (sempre Caputo...) rende ancora meglio.

Ho apprezzato particolarmente la sua capacità di assorbire l’acqua e di supportare lievitazioni medio-lunghe: il risultato è una pizza fragrante, dalla crosta croccante e dall’interno morbido, così come la piadina. Il gusto è intenso e genuino, un richiamo alla tradizione che si sente ad ogni morso. Anche la confezione da 5 kg è pratica per chi, come me, ama sperimentare in cucina senza doversi preoccupare di riacquistare spesso. Un prodotto eccellente, firmato da un marchio storico come Molino Caputo, che consiglio a tutti gli appassionati di panificazione!

Ottima farina, gusto gradevole. Contiene germe e crusca, che non è specificato nella descrizione. Ma comunque molto buona.