Caputo Tipo 1 keeps the germ and bran: 14% protein, W 270–290, with more colour, aroma and taste than a 00, for long-fermented bread and pizza.
Mulino Caputo Tipo 1 is a soft wheat flour with the germ and bran naturally present. Caputo describes it as having an unmistakable colour, aroma and taste, capable of enhancing every preparation. The professional sack is listed at 14% protein, a strength of W 270–290 and a P/L of 0.45–0.55, with a 12-month shelf life. Caputo explains that Tipo 1 sits between refined 00 and wholemeal: it has a slightly darker colour and a more intense flavour than 00, yet works more easily than wholemeal. The mill recommends it for long-leavening doughs and as a cutting flour, blended into bread, pizza and dessert doughs to add character. For its retail Tipo 1, Caputo suggests around 65% hydration and a dough temperature of 20–24°C. Because the germ carries natural oils, keep it cool and dry, with humidity below 65%, and rotate stock by date.
