Caputo Manitoba Oro: a strong flour with 14% protein and W 360–380 that Caputo points at cakes, creams and structured leavened bakes.
Manitoba Oro is Mulino Caputo's strong flour in a kitchen-size bag, built around two goals the mill names on the pack: elasticity and extensibility. Caputo lists it at 14% protein, a strength of W 360–380 and a P/L of 0.45–0.55, with a 12-month shelf life. The mill describes it as an elastic flour with high protein value, ideal for pastry and leavened products, and says cakes, creams and all structured leavened products are its most conventional use; Caputo's own recipes with it include homemade panettone and the Polish cake of Aversa. The high W means the gluten network can hold butter, sugar and eggs without collapsing during a long rise. In general, pastry kitchens use a flour like this for brioche, babà, croissant and festive breads, and blend some into a softer 00 when a pizza or bread dough needs to survive a longer proof. Keep bags sealed, cool and dry.
