- Natural water
- Wheat flour of medium strength
- Sea salt
- fresh brewer’s yeast or natural
Methods of production for liter of water:
Dissolve 40 to 55g of salt and 1-1.5g of Levite in the water, add the flour slowly,approximately 1.8-2.0 kg reached the desired consistency, the dough should be workeddall’impastatrice for 20 minutes. When ready, the dough should rest for 30-50 minutes,kneading it, or on the work surface, carefully covered with a damp cloth. Then enter the phase of Staglio that must be done exclusively by hand. From the main mix the shaping is done by hand, it had to assume a spherical shape with the help of your palm and fingers of the same spin on the making and will then be placed in the appropriate tables where the pats have to rise for approximately 8-12 hours at a temperature of 25 ° C. After this time the dough rise, the same will be always ready to be processed by hand in the traditional Neapolitan.
Molino Caputo, a brand known and appreciated abroad: with its flour exports to the Neapolitan tradition and values of good food around the world.