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Caputo Manitoba Oro is a versatile, high-protein flour that is ideal for a variety of baked goods, including cakes, creams, focaccia and leavened products. With its strong structure, it can also be used to enhance pizza dough in pizzerias. Elevate your baking with La Manitoba Oro di Mulino.

(Type 0): 14% protein — This is Caputo's strongest flour. It has a high W-rating (360/380), making it ideal for long fermentations and rich leavened goods like panettone, croissants, and brioche.

A Touch of Italy for your specialist Italian food products.

Shipping: Large items such as beer and sacks of flour or full cases are beyond the websites ability to calculate freight accurately, we may be in contact if the charge falls outside our ability to absorb the additional cost. Delivery times vary and may take 5-9 days to reach you depending on the destination and products. Discounts: Only one discount may apply, initial mail list sign up overrides all other discounts and cannot be applied in conjunction with any other discount .

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Favourite bread flour!!!

Brilliant flour for doughs that require longer fermentation! I make ciabatta, focaccia and panettone with Caputo Manitoba. It has such a high percentage of protein in it that allows it to handle high hydration super well and develop strong gluten beautifully even just through autolyse. Shipping is fast and efficient as well, fresh batch date too, can’t recommend A Touch of Italy enough, thank you!