Antimo Caputo Tipo 1 Soft Wheat Flour 11 lb — Lightly Sifted with Germ & Bran for Rustic Breads & Pizza

Antimo Caputo Tipo 1 is a lightly sifted soft wheat flour that keeps part of the wheat germ and bran for richer flavor and color, ideal for rustic breads and flavorful pizza dough.

This Italian Tipo 1 flour from Antimo Caputo blends traditional stone‑ground character with modern milling to deliver a soft wheat flour that retains more of the kernel than highly refined types. The result is a light brown flour with a pronounced wheat aroma, a fuller taste profile, and added texture thanks to residual bran and germ. Packaged in an 11‑pound bag, it offers both a practical quantity for frequent bakers and consistent performance for artisan recipes.

What makes Tipo 1 different from Type 00 or Type 0 flours?

Tipo 1 is sifted less than Type 00 and Type 0, intentionally keeping a portion of bran and germ in the final flour. That partial retention changes color, boosts flavor complexity, and adds a slight texture that suits rustic baking.

• Light brown hue from retained bran and germ
• More pronounced wheat aroma and flavor than refined flours
• Subtle texture that enhances country loaves and artisanal crusts

How does Antimo Caputo Tipo 1 perform in pizza and bread recipes?

Tipo 1 produces doughs with a flavorful crumb and a satisfying crust when handled properly. It hydrates well, so adjust water slightly compared with highly refined flours; long fermentation or cold proofing highlights its flavor and aroma.

• Excellent for rustic, open‑crumb loaves and hearth‑style breads
• Makes pizza dough with a fuller wheat taste and golden crust
• Responds well to slow fermentation and autolyse steps

Do I need to change measurements or techniques when baking with Tipo 1?

Minor adjustments improve results: expect slightly higher water absorption and a need for gentle handling to preserve the delicate crumb structure. Because of the bran content, kneading time and hydration are the two most important variables to monitor.

• Increase hydration gradually—start with small increments
• Shorten intensive mixing if you want a softer crumb
• Use longer fermentation to develop flavor and structure

What are the storage and shelf considerations for an 11 lb bag?

Because Tipo 1 retains germ and bran, it contains more natural oils that can turn if stored improperly. Keep the sealed bag in a cool, dry place; for longer storage, portion into airtight containers and refrigerate or freeze to preserve freshness.

• Store in airtight containers away from heat and light
• Refrigerate or freeze bulk portions to extend shelf life
• Bring chilled flour to room temperature before mixing

Who is this for? Antimo Caputo Tipo 1 is aimed at home bakers and professional kitchens seeking an Italian‑style soft wheat flour with more character than refined white types. Choose this 11 lb bag if you bake rustic breads, artisanal pizzas, or want a flour that brings fuller wheat flavor and a slightly textured crumb to your recipes without moving to whole‑grain formulas.

Ingredients

WHEAT