Caputo Manitoba Oro Flour Tipo 0 (1kg / 2.2lbs)

Caputo Manitoba Oro Flour Tipo 0 (1kg / 2.2lbs)

$5.99 USD
$5.99 USD
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We are proud to offer Caputo Manitoba Oro flour: one of Caputo's strongest flours, perfect for very long fermentation times. This flour is also a great choice for making pastries including Panettone, Pandoro and Baba', and for sourdough maintenance.

Caputo Manitoba Oro ensures superior rise and texture. Distinguished by its fine milling and consistent performance, this flour is a favorite among professional bakers and home chefs alike.

Specifications:

  • 1kg (2.2 lbs)
  • Protein: 14.5%
  • W: 370-390
  • P/L: 0.50-0.60
Caputo Manitoba Oro Flour Tipo 0 (1kg / 2.2lbs)

Caputo Manitoba Oro Flour Tipo 0 (1kg / 2.2lbs)

$5.99 USD
$5.99 USD

Customer Reviews

Based on 41 reviews
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L
Lisa Owens
Repeat satisfied customer!

Stellar customer service! They seem to truly value their customers! Excellent quality of product! Fast on-time delivery. Thank you!

J
James Hill
James Hill

I use many 3-4 Italian grocery sites and Brick Oven was new to me.
Brick oven baker has excellent assortment of flours and I really stock up for pizza.
You can go wrong, you'll love the service, packaging, and prices.
Good people, no back talk.
Jim

S
Sue
It’s the most Heavenly flour.

Someone in a Sourdough Facebook group recommended your flour . It’s my new favorite. The dough is silky smooth. It has a unique flavor, different from bread flour. I love the smaller bags.

J
Jules S
Caputo Manitoba oro flour

So I never used this flour in all my years making pizza decided to give a try being I use alot of caputo blue 00.Just received and used it once so far to make my Sicilian pizza I did a mix of flours about 30% Manitoba and my pizza was outstanding as usual.Its a stronger flour high protein the finished product was great.A tad pricey but good stuff

N
Nilo Ligi
Long Ferments

Been adding Manitoba to my sourdough loaves in combination with Caputo’s Semola and Pizzeria in different proportions. Adds more structure to the dough with long ferments. Needs more folding at first to develop but the final crumb is light and chewy.

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