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Type 1 flour from Caputo is a traditional soft wheat flour preparation that is sifted less than the Type 0 and Type 00 preparations, so as to retain more of the original bran and wheat germ. This gives Type 1 flour a light brown color with a distinctive flavor profile from the more refined Type 0/Type 00 preparations.
Tipo 1 is an homage to the age old method of stone ground flours.
Employing modern milling technique with the tradition of creating a flour that has added wheat germ and bran, TIPO 1 is a soft wheat flour with a distinctive color, rich wheat flavor and wonderful aroma.
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Made from another wheat variety, Semolina is suitable for preparing the potato mixture in gnocchi or combined with traditional type 00 flour for the preparation of fresh doughs. Many chefs use the ratio of 30% Semolina x 70% Flour 00 in the preparation of spaghetti, ravioli, and others to give an "al dente" effect on dough. Some revenue use up to the 50%/50% ratio.
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