For never-fail rises every time you bake, this dry yeast from Mulino Caputo is the answer. For nearly 100 years, Mulino Caputo has been a trusted flour source for Neapolitan pizza makers and bakers across Italy. The secret is their yeast, which is specially formulated to perform well under any conditions. For short rises or long, this dry yeast consistently delivers results. It’s gluten-free and made using only natural ingredients, making it easier on the stomach than chemically derived yeast.
Mulino Caputo’s yeast is produced using Italian molasses and is never fed with chemicals, so it’s easily digested. It can be used in any recipe that calls for active dry yeast, and its power really shines in long-fermentation doughs like traditional Neapolitan pizza and artisan breads. The yeast will continue to do its job over 48 hours or more, giving the dough time to develop a more complex flavor and refined texture.
Mulino Caputo has been milling professional-quality flours in Naples since 1924. The third-generation millers now produce a wide variety of flours from Italian wheat and gluten-free grains, each formulated for a specific purpose. Their grains are slow-ground to preserve their rich flavor and nutritional profile. Mulino Caputo sources all of their raw materials within Italy and are committed to sustainable transparency. They are led by three values: authority, spontaneity, and tradition, and are proud to be the only millers in Naples.