Performance Without Chemical Correction
A Century of Master Milling
For over 100 years, three generations of Neapolitan Master Millers have perfected the craft of flour-making. We source the highest qualities of wheat from around the world, and our expertise in blending different varieties is what allows us to deliver consistency without additives. Each grain goes through our milling process 30+ times — a slow, deliberate process that protects the starch and protein structure. Never dependent on chemical correction.
How Caputo Achieves Natural Performance
Since 1924, three generations of Neapolitan Master Millers have followed the Caputo Method - wheat selection, 30+ passes through our slow milling process, and expert blending. This deliberate process is what makes our flour perform naturally, without chemical correction.
Wheat Selection
We source the highest qualities of wheat from around the world, selecting specific varieties with optimal protein profiles that naturally deliver the strength and extensibility bakers need.
Slow Milling
Each grain of wheat goes through our slow milling process 30+ times. Caputo could mill faster and produce much more volume, but that would mean sacrificing quality. Slow milling protects the starch and protein structure — what chemical oxidizers try to replicate artificially.
Expert Blending
Caputo's expertise in blending different varieties of wheat is what allows them to achieve consistency without additives. This mastery of blending delivers reliable dough performance batch after batch — no chemical correction required.
Two Approaches to Flour Performance
Most flour relies on chemical shortcuts to mask inconsistencies. Caputo has never needed them.
The Industry Shortcut
What chemical correction relies on
- Potassium bromate for strength
- Bleaching agents for appearance
- Enzyme systems for consistency
- Chemical conditioners for tolerance
The Caputo Way
Natural performance since 1924
- Wheat selection for inherent protein quality
- Natural wheat color preserved
- Expert blending of wheat varieties for consistency
- Slow milling (30+ passes) preserves starch and protein
Pizzeria, Bakery, or Restaurant?
Orlando Foods — the exclusive US importer of Caputo flour — offers wholesale pricing, free samples, and transition support for professional kitchens switching from bromated flour.
Ready to Experience the Difference?
Discover flour that performs naturally — no chemical shortcuts needed.