Caputo Cuor di Cereali "Heart of Cereals" Multigrain Flour is a premium blend of carefully selected cereals and seeds such as sunflower, rye, flax, barley, sesame, and wheat.
We recommend this flour as a 10-20% addition to enhance your creations with its rich taste and nutritional properties. It is particularly well suited for all types of breads, as well as roman-style pizza in teglia or gourmet pizza. Elevate your baking game with this professional, high-quality product.
Very aromatic: toasted sunflower and rye mingle with a mellow sweetness that smells “roasted” rather than whole‑wheat raw.
Despite the seeds, the dough stays surprisingly elastic thanks to the strong underlying wheat. I found hydration had to climb about 3–4 % compared with straight 00. Gluten development is slightly slower, so a brief autolyse or an extra set of folds helps. Once bulk‑fermented, shaping feels normal and the seeds distribute evenly, giving a speckled crust without tearing the gluten net. Because the mix is 100 % natural—no malt syrup or enzymes—the final rise remains predictable; just remember to add commercial yeast or rely on sourdough culture as usual.
For anyone chasing a balanced multigrain profile that still behaves like Italian white flour, Cuor di Cereali hits a sweet spot: bold yet harmonious, nutritious yet user‑friendly.
M
Massimo Genio
Multi seed flavor
I used the Caputo "Cuor di Cereali" in my bread (according to the indication from Armando) with a type 1 flour (20-80). The result was earthy and flavorful bread.
Also I tried on my "pizza al taglio" and again the result was incredible. I sreongly recommenfd the use of "Cuore di Cereali" to whomever want to elevate the taste of his/her bread baking
A
Antonella S.
Caputo Cuor di Cereali
Fantastic flour! Just 20% of the total flour weight of this flour gives the bread an intense flavor and great texture. The down side is that it is a bit pricey.
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