Our Process

Our method has centuries of history behind it. Since the Roman Empire, the wheat used for breadmaking has always come from the Campania region. In addition to growing wheat in suitable terrain, the quality of the raw material is paramount.

The selection and blending of only the best wheat is our family’s skill, and one that we proudly hand down from generation to generation.

Research

THE FIELD

We believe quality starts in the field. Our team of experts research and analyze each wheat variety right where it grows. We control and supervise our grain from the seed to the mill.

THE LAB

Every wheat variety is analyzed in our lab and tested to ensure it meets our quality and safety standards.

THE MILL

Our skillful mill operators test the characteristics of every blend to ensure color, odor, specks, screening, and more are all up to our standards.

Slow and Gentle

Every wheat kernel is a compound of different layers, so our goal is to separate the different parts in a natural way and extract the core of the grain. Our flours are made through the slow, natural process of rolling and sifting. This slow milling means we process the grain through a higher number of milling and sifting steps than other mills. In fact, every single Caputo wheat kernel takes more than 25 milling passages to become a perfect flour crystal. The longer and the softer the process, the better the quality.

The grain processing begins with two alloy rollers that are precisely spaced in order to avoid starch & gluten/protein damage. Less pressure is applied from the rollers to the kernels, which means the product does not become heated which preserves the original structure of both the gluten proteins and the starch crystals. In terms of dough making, when flour preserves its natural structure, it is more prepared to absorb and retain water with good elasticity throughout the entire fermentation process.

This technique helps to preserve the original taste of the grains and keeps the nutritional values of the flour unchanged. The slow milling process guarantees that the quality of the wheat blend is fully transferred to the flour.

How It's Made

1. CAREFUL SELECTION

We carefully select the best wheat varieties from around the world. Every variety undergoes rigorous analyses, so that the production complies with the highest standards of quality and safety.

2. SLOW GRINDING

Per the ancient art of milling, we grind our wheat slowly which allows us to produce high-quality flours that preserve the proteins, starches, authenticity of the wheat's natural flavor.

3. ALL NATURAL

Through our slow grinding process and our knowledge of how to select the different varieties of wheat, we offer natural products to the market that don't contain any additives and only contain 1 ingredient: wheat.

4. RIGOROUS TESTING

We preform daily tests on gluten quality, protein quantity, water absorption %, dough resistance, dough extensibility, range of granulation size, dough strength, sugar content, enzyme concentration, and taste.