Top-rated products in the Flour category
Here's a ranking of the top rated products in this category. To give you a quick overview, we've also added some key information about the products.
1. Caputo Semola rimacinata
Finely ground durum wheat semolina. Suitable for tasty pasta and good for fragrant, crispy pizzas. Can also be mixed with other flours.
2. Caputo Pizza flour
With Caputo Pizzeria Type 00 flour, you can bake Neapolitan pizza just like in Italy. This flour is renowned worldwide and is considered one of the best flours among pizza makers. Due to its high W value, the dough has a short rising time. The result is a firm and elastic dough, perfect for pizza and other traditional savory and sweet specialties.
3. Caputo Nuvola
Fine wheat flour from Naples. Free from additives and preservatives. Ideal for preparing a pizza with an airy crust. Also suitable for baking other savory and sweet specialties.
4. Caputo Cuoco
Fine wheat flour from Naples. High gluten content ensures the stickiness and elasticity of the dough. Ideal for preparing pizza with a thick, airy crust. Also suitable for baking other savory and sweet specialties.
5. Rapunzel Locust bean gum
Flavor-neutral binding agent that can be mixed cold or warm. Carob bean flour is obtained from the seeds of the carob tree's fruit. The carob fruit is crushed, the small seeds are separated, dried, and finely ground.
6. Caputo Doppio Zero
Wheat flour for a fluffy pizza dough. Ideal for making a pizza with a thick, airy crust. Also suitable for baking other savory and sweet specialties. Perfect for anyone who wants to enjoy a real pizza quickly.
7. Caputo Pasta Fresca & Gnocchi
Fine wheat flour from Naples. Binds butter or egg yolk perfectly. Rich in protein. Ideal for a smooth pasta dough and also suitable for choux pastry.
8. Caputo Manitoba Oro
Manitoba Oro wheat flour from Caputo is a high-quality soft wheat flour that is ideal for baking. Produced in Naples, this flour is characterized by its fine texture and high quality. It is particularly suitable for preparing doughs that require high elasticity and a stable dough structure. With a high protein content and reduced starch, as well as first-extraction gluten, this flour is the perfect choice for making traditional Italian baked goods such as Panettone, fluffy Ciabatta, or airy pizzas. The careful selection of raw materials and the special processing make Manitoba Oro an essential product for bakers and baking enthusiasts who value quality and taste.
- Made from fine soft wheat from Naples
- High protein content for elastic doughs
- Reduced starch and first-extraction gluten
- Ideal for preparing Panettone, Ciabatta, and pizza.
9. Saitaku Panko Breadcrumbs
Recipe suggestion for Chicken Katsu with Tonkatsu Sauce: Place chicken breasts between two sheets of plastic wrap and pound them flat with a rolling pin. Distribute flour, beaten egg, and panko breadcrumbs into three separate containers. Season the chicken with salt and pepper, then dip it in the flour, followed by the egg, and finally into the breadcrumbs. Heat 1 cm of oil in a deep frying pan. Fry the chicken for 4-6 minutes on each side until golden brown and cooked through. Drain on paper towels, then slice into strips and serve with Tonkatsu sauce. Sprinkle onion slices on top.
10. Morga Psyllium husks ground
Psyllium husks are the seed husks of psyllium seeds. They contain very few calories and absorb water. When baking gluten-free, they are used as a thickening agent and help make the dough more pliable. This gives bread and baked goods a certain moisture. Additionally, they are also well-suited for thickening puddings and other desserts, as well as soups and sauces.
