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A company producing pure flour for pizza chefs: Antima Caputo Srl

25 February 20163 min reading
Stating that Napoli is one of the most important regions in the world regarding pizza, Frencesco Miccu says they use a significant part of the flour produced for pizza production and adds: “We are not interested in supermarket industry because our products are of high quality. It is specialized for the pizza makers, chefs and bakers.” h_74_17 Antimo Caputo Srl is a flour factory which was established in Napoli, the third largest city of Italy after Rome and Milano. Dating nearly back to a century ago as a family business, the company is now managed by the third generation. Power and tradition are the main principles of the company. Giving information to our Magazine about Caputo Srl, Frencesco Miccu says: “One of the historical mills of Napoli, our company Caputo was established in 1924. We are one the powerful and significant companies of Italy because we are located in Napoli. In other words, we are close to all pizza makers, bakers and related businesses in the country.” A SIGNIFICANT PART OF FLOUR IS USED FOR PIZZA Stating that Napoli is one of the most important regions in the world regarding pizza, Miccu says they use a significant part of the flour produced for pizza production and adds: “Our customer are chefs and specialists. In other words, our flour is not for industrial production or sold in supermarkets. We are not interested in supermarket industry because our products are of high quality. It is specialized for the pizza makers, chefs and bakers. Only the chefs use the products that we produce as Caputo. Exporting to 15 countries in the world, Frencesco Miccu says that they export to USA, Japan, Australia and England as well as some Middle Eastern countries such as Dubai, Kuwait and Qatar. Stating that they had activities in Turkey in the past, Frencesco Miccu said entering Turkish market is quite hard due to taxes. THE MOST IMPORTANT RAW MATERIAL SUPPLIERS CANADA, FRANCE AND GERMANY The most important issue for a flour mill is raw material, namely wheat supply. Operating with traditional methods, Caputo meets its raw material requirement with imports. Company representative Miccu says “We import wheat and mix it with eight types to make produce” and he adds: “The wheat used in Italy is 75 percent imported. Wheat production is not high in Italy. Canada, France and Germany are among our primary raw material suppliers.” Although wheat production is not high flour quality is very high. Frencesco Miccu points out this and sees this as the main reason for his consumers who are specialized in the work they produced. TRADITIONAL METHOD AND PURE FLOUR Frencesco Miccu states that Caputo mill uses Swiss and Italian technologies and informs us: “Our milling machine is Bühler’s technology, which is the leader in the industry. This machine is very suitable for our work. We have another machine of Ocrim. However, a significant part of our production is realized in Bühler’s machine. Our machinery is slow; we make production with traditional methods. We mix Canadian, French, German and Italian wheat. This process is very slow so we do not lose protein. In addition, we do not use any enriching material or additive. We only use wheat because we are combining the nature with pizza making.
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