Flour type 0 CAPUTO Nuvola Ideal for pizzas and light doughs 1 kg

Nuvola and Nuvola Super two different flours with one goal: to make your dough more and more melt. What does it mean and how is it possible? Find out here. Nuvola is a word that is associated with many concepts: lightness, impalpability, softness, but above all melt-in-the-mouth consistency that dissolves in the mouth, a bit like cotton candy. Nuvola is therefore a completely new line of flours that Mulino Caputo has dedicated primarily to contemporary doughs. What do we mean by contemporary dough? Contemporaneity in white art is a real school of thought which, through greater hydration and an increase in the leavening and maturation times of the dough, aims at: Excellent alveolation Zero chewing Lightness Dissolving Digestibility

It is therefore an understatement to use the word rowboat, very popular in pizzerias, to indicate a particular type of product with a high cornice. In fact, just to give an example: "To achieve perfection - tells us Vincenzo Iannucci Nuvola Specialist from Mulino Caputo - it is important that the disc of dough is also alveolate" To do this obviously it is necessary to use suitable flours. Flours that must have the right strength and good absorption capacity and stability, so that the results can be replicated all over the world. Furthermore, the flours of the Nuvola line make the dough even more digestible thanks to the preferments.

The Nuvola Line is made up of 2 Nuvola and Nuvola Super flours, each one designed for specific techniques and processes.

Nuvola is more suitable for direct doughs up to 18/24 h of leavening

Nuvola Super is designed for

1) Long leavening direct doughs (over 30h)

2) Indirect doughs (biga and poolish)

3) Pizza in pala

The difference between the choice of direct and indirect dough is never the development. Thanks to the action of our flours and through a wise use of the technique, the honeycomb is guaranteed with both working methods.

The indirect dough is usually chosen when you want to give the pizza more aromas and a longer stale, i.e. more time before cooling the pizza generates sensations of rubberiness

The direct dough is chosen by those who prefer greater softness at the moment of the bite.

Both flours prefer a leavening based on Mulino Caputo's Active Dry Yeast. The

Mulino di Napoli can therefore always offer you the right combination for each of your processing techniques.