Chef's flour. Long fermentation baking. Professionals' flour. 1924. We have produced the best flours for three generations, made from wheat and wheat alone and a passionate and generous interpretation of Neapolitan culinary tradition. Caputo is the mill of Naples. Ideal flour for making authentic Italian pizza dough, pasta, focaccia, breads and more. www.mulinocaputo.it. Flour with strong, elastic gluten, ideal for dough that requires a long fermentation. We Have Always: selected the best wheat and mixed it according to the ancient art of milling; we grind the wheat slowly so as not to damage the starch and protein content; we use wheat and wheat alone with no extra additives. Without additives or enzymes. Humidity 15.50%. Food safe. Dispose of properly. www.fiorinint.it. Product of Italy.