Century old milling techniques are employed coupled with the best technical research and development. The company tests its wheat properties daily in its own laboratory to ensure they make the perfect pizza flour that behaves the same way every time. Once working with the flour, you will realise how good it is the difference is the dough is extensible and not elastic. Caputo Rossa is suitable for longer and slower dough leavening. Using Caputo will be truly beneficial for your business. Call DI Leo Foods on 02 9544 8700.