Caputo Criscito - Natural sourdough yeast 1kg
CHF 11.95*
Content:
1 Kilogramm
Available, delivery time 1-2 days
Product number:
HEF-2101
Best before:
20.08.2024
Product information "Caputo Criscito - Natural sourdough yeast 1kg"
This dried yeast, also called criscito, is a natural product that is made by mixing water and type '0' soft wheat flour and acidified by a complex of yeast and lactic acid bacteria to start the dough fermentation for baked goods.
Since Criscito becomes inactive during drying, it must be reactivated with yeast in the dough. Use your usual recipe and add an additional 20 to 50g of criscito per kilogram of flour.
With this product you can finally make leavened baked goods very easily. This improves the quality features of your baked goods: more pleasant aroma and fragrance, better preservation and better digestibility.
Molino Caputo
Caputo stellt das beliebteste Mehl der Italienischen Pizzaioli und pizzabegeisterten Mamma’s her! Seit 1924 kommt das Mehl aus der traditionellen Familienmühle von Antimo Caputo, mitten der bella Napoli.
Properties "Caputo Criscito - Natural sourdough yeast 1kg"
| Origin: | Campania |
|---|
Manufacturer "Caputo"
Molino Caputo - the most famous manufacturer of pizza flour in Italy
Molino Caputo - this brand has pursued the goal of becoming Italy's best flour producer since it was founded in Naples in 1924. In fact, over the years, with a lot of enthusiasm, experience, tradition and knowledge, the company managed to fight its way to the top of flour producers. Every pizza maker in Naples will confirm this and proudly proclaim that the traditional Neapolitan pizza will only succeed with genuine Caputo flour from Antimo Caputo's time-honoured family mill. This mill has stood in the middle of bustling Naples since the company was founded in 1924. Over time, it has drastically expanded its range of flours and now offers various special flours for pizza, pasta and confectionery. Each flour is meticulously adapted to the specific needs of the customer.
Pizza flour from Molino Caputo contains only the best wheat
Nowadays, Molino Caputo flour is not only known in Italy, but is exported all over the world. But why is the flour so popular? According to Antimo Caputo, the current managing director of the family business, this is first and foremost due to the wheat used. Only the best wheat from Italy is used for Molino Caputo flour - without compromise. The wheat comes primarily from Italy itself and is grown in Umbria, for example. Later, wheat from other regions such as Germany, France and Northern Europe is added. The production is also carried out under the highest quality standards: The wheat must be ground very slowly, because good flour needs a lot of time. Antimo's uncle began to grind the high-quality flour according to these rules in his time - and this procedure has not changed until today. Because: this processing method preserves the flavour, the starch and the organoleptic properties of the wheat best, resulting in a high-quality flour. The resulting dough remains supple and is easy to work with.
Molino Caputo flour - perfect for homemade pizza dough
Molino Caputo has the right products on offer for homemade pizza. The wheat flour stands out because it has a gluten content of ten to 13 percent. By comparison, the gluten content of German wheat flour is usually only seven to nine percent. However, it is precisely the higher gluten content that is important for the pizza dough to turn out well. Gluten is the gluten protein that gives the dough its elasticity and resilience. It also ensures that the dough rises well in the oven. To ensure that the pizza or pasta dough is really perfect, it needs to rest for a few hours - preferably overnight. Then you can start topping the dough as you like, so that nothing stands in the way of your own genuine Neapolitan pizza!
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