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Caputo Cuor di Cereali
Caputo Cuor di Cereali

Caputo Cuor di Cereali "Heart of Cereals" Multicereal Flour 1kg / 2.2 lbs

$17.99 USD
$17.99 USD
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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.

Specifications:

  • 1kg (2.2 lbs)
  • Protein: 14.2%
  • Ingredients: sunflower seeds, brown rye flour, flax seeds, barley flake flour, sesame seeds, hulled sesame seeds, malted barley flour, white soft wheat flour
Caputo Cuor di Cereali "Heart of Cereals" Multicereal Flour 1kg / 2.2 lbs

Caputo Cuor di Cereali "Heart of Cereals" Multicereal Flour 1kg / 2.2 lbs

$17.99 USD
$17.99 USD

Customer Reviews

Based on 3 reviews
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C
Christiaan de Wet
Great balance!

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.