Since 1924, we have ground wheat with generosity and passion so as offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions.

The flour art of Caputo is born from these three values. Thanks to the experience developed over three generations as Master Neapolitan Millers we guarantee extremely high standards of quality so that the expert restaurateurs and … artisans could express their creativity in the best possible way.

The value of our product is appreciated by and recognised all over the world, because of, thanks to the Caputo’s Method, our flours totally preserve the natural authenticity of flavours.

We have always select and mixed the best wheat in the tradition of the ancient art of milling, following a slow grinding process. This Method permit us to obtain high quality flours preserving the starch, the organoleptic properties and, most of all, the authenticity of the flavour.

We mix a lot of qualities of the national wheat coming from Umbria, Marche and other Italian regions to obtain the base of our product. Later we mix them with wheats from the North of Europe, particularly from France, German and Finland. Thus our products are extremely natural, we also do not use artificial enzyme and extra additives.

This is the art of Caputo, the Mill of Naples.

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    • Pasta Flour, Italian S/O “OO Flour” 55#

    • Caputo 00 flour is ideal for pasta for two reasons: one, it's finely ground, and two, it has a lower gluten content than most flours. The "00" refers to the texture of the flour: Italian flours are classified by numbers according to how finely they are ground, from the roughest ground "tipo"1, to 0, and the finest 00. Gluten, the…
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  • Pizza Flour, Italian “OO” Flour    55# Quick View
    • Pizza Flour, Italian “OO” Flour    55# Quick View
    • ,
    • DC760
    • Pizza Flour, Italian “OO” Flour 55#

    • Caputo 00 flour is ideal for pizza dough for two reasons: one, it's finely ground, and two, it has a lower gluten content than most flours. The "00" refers to the texture of the flour: Italian flours are classified by numbers according to how finely they are ground, from the roughest ground "tipo"1, to 0, and the finest 00. Gluten,…
    • Read more