Manitoba Tipo 0 wheat flour 1 kg – Caputo

8,25 $

In stock

Limit of 10 bags per client per order. Caputo Manitoba Flour Oro 2.2 lbs (1 kg) is a soft wheat flour, perfect for pizza lovers who want to prepare the best possible dough. On the other hand, know that it requires more patience, so plan ahead to prepare it.

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Alexandre et Christiana proprios de

We love this flour for its strong, elastic, high-protein flour and Caputo quality.

Fermentation time? 24 to 72 hours (like each red bag of Caputo flour). Since the fermentation is longer than for the Pizzeria or Classica flour, you can’t, one ol’ good morning, decide to prepare your pizza dough for dinner that same day. That said, the wait is totally worth it, since this flour allows you to create la crème de la crème of pizza doughs. Why? Because the more it is fermented, the more the dough makes air bubbles and the lighter it gets. Say goodbye to the feeling of being too full after eating one too many slices of goodness.  Because the dough is already fermented, it does not ferment in your stomach! In addition, it offers a superior taste. Its size allows you to prepare approximately 6 x 12” pizzas.

  • Just enough for a delicious famiglia meal!

For quality, there is nothing better than Caputo flour, approved by the very prestigious AVPN (Approvato Vera Pizza Napoletana)! Can’t stand gluten? We have a solution right here. The rules of a good pizza flour?

  • Quality (like the Caputo!)
  • Soft wheat, not durum wheat
  • High in gluten (see Strength (W) below)

That’s it, you’re ready for your pizza/birra party. A delicious topping, with that?

PERFECT FLOUR for the patient and wise pizzaiolo in search of top quality.


  • Type of flour: 0
  • Weight: 2,2 lbs (1 kg)
  • Protein: 14,50%
  • Shelf life: 12 months
  • Strength (W): 370/390
  • Elasticity: 0,50 / 0,60

Suggested complimentary ingredients


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