Organic Soft Wheat Flour Type 2 - Capoccia Bio

Type 2: Semi-whole wheat flour

Naturally stone-ground flour

Available in 1 kg and 5 kg packages

Formati confezioni
€3.50
Tax included 3 working days in Italy
Product available

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Capoccia Bio has its roots in the early 1900s, when Cesare Capoccia moved to Morano Osteria, a hamlet of Gualdo Tadino, to passionately cultivate the fertile Umbrian land.

Since then, the company has grown alongside the family, passing down from generation to generation, keeping the region's agricultural traditions alive. Today, the company has embraced organic farming, reviving ancient local crops that represent a valuable heritage. Capoccia Bio follows a complete and integrated production cycle.

The story of Capoccia Bio's organic soft wheat flours is simple and authentic: the grains are cultivated in the Umbrian fields, stone-ground at their slow-rotating mill, and packaged in a unique and controlled supply chain.

This process preserves all the aromas, flavors, and scents of the grains, whether modern varieties or ancient ones like Gentilrosso. Moreover, stone milling maintains the biodiversity and nutritional characteristics of the wheat.

These 100% Italian flours are versatile and suitable for various doughs: bread, focaccia, cookies, pies, pizza, and "torte al testo." Capoccia Bio also uses them for their sourdough, ensuring genuine and flavorful products.

From the Umbrian land to the consumer's table, there are no intermediaries: just healthy, sustainable, and authentic products.

Capoccia Bio is committed to bringing the best of Italian food traditions to customers' tables, keeping the connection between field and plate alive. The type 2 organic soft wheat flour is produced from the milling of modern soft wheat from certified organic farming, sourced from an entirely internal supply chain. With its higher gluten content, this flour provides strong dough with a great capacity to absorb liquids, making it particularly suitable for long-leavened doughs such as bread, pizza, and leavened pastries (Christmas cake, Easter Dove cake, brioche), preventing the dough from collapsing.

It contains more bran and wheat germ than refined flours, thus preserving the most nutritious parts of the grain. This versatile and workable flour is also ideal for combining with ancient organic wheat flours to create nutritionally complete and richly flavored products, enhancing the organoleptic and nutritional properties of the wheat.

Data sheet

Energy value
340 kCal
Fat
1.9 g (saturated fats 0.4 g)
Total Carbohydrate
65.0 g (sugars 0.6 g)
Protein
12.0 g
Dietary fibre
9.2 g
Salt
0.02 g
Package
Available in1 kg and 5 kg packages

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