Good morning people, everything fine? Welcome to our gastronomic adventure. We’re going to Napoli by train. To know all about flour. And we will meet the flour manufacturing process. Here at the Caputo mill. In Napoli One of the most famous. It has almost 100 years of history. We here at Caputo mill grind only tenero grain. Tenero grain differs from hard grain. For genetic reasons. And above all for the sake of end use. Tenero grain flour is used to make pasta. To make growing pasta, the baked bread, the pizza, the sweets and all the rest. The hard grain instead gives the semolina, which is used for the industrial pasta, the dry pasta. So it’s two very similar but completely different cereals. Now the tenero grain is a very old plant. That grows, develops and gives its grains a little around the world, in each country. According to where you are at sea level, over the mountains, in cold or hot weather conditions, We will obviously have different fruits, so different flours. We have more indigenous varieties, Mediterranean, like the Italian national grain, the grain of southern France, the southeastern European grain, which generally has a slightly lower protein content. So there is less gluten, less protein. But it has other positive characteristics, such as the presence of good sugars, the presence of an elastic gluten. Simple to work with. etc, etc … And then we have other grains. We collect and recover in northern Europe, or even in other regions. That instead has more proteins, they are stronger. And determine the true strength of the flour. A perfect flour doesn’t exist, because it depends on what you want to do it depends the type of recipe depends The kind of flavor the pasta wants to give. During the war in Italy, only mill Italian grains. So local beans from Campania, Puglia, Abruzzo. They were all very low grains of protein, When the Americans won the war, we had the Marshall Plan, The winners helped the losers, to replenish food supplies. And flour is obviously a common good which serves exactly that. The Americans made it to Italy, Ships, with cotton woven bags, They had flour of this grain called Manitoba. When the pizzaiolos received for the first time in their lives, this strong flour that worked very hard. They understood that by mixing it with the flour they always used, Neapolitan flour, Italian flour. Get off a mix, That allowed to make longer fermentations, allowed to work and extend the dough better. And then, they understood that mixing a flour strong with a weak flour. If you got an intermediate flour that went very well to make the Neapolitan pizza. Today the mills, or at least us, We do it first by mixing the beans. because we believe it’s better than mixing flour. And we do mixing up to 7 or 8 sometimes up to 10 different varieties of grain. Because in each one we take what suits us. We at Caputo Mill believe that in the mix of various grain varieties, with different backgrounds, with different characteristics, It is the balance to make a good flour. Of course if the flour is intended to bread, or the Neapolitan pizza, or the Roman focaccia, or Panettone. We will have different grain mixes, For bread we don’t need so much strength, Because it’s a very fast fermentation, It is a low temperature cooking. So there is a mix of different grains, low medium protein content, low. To make a Neapolitan pizza, for example, where fermentation is long, and the cooking temperature is very high. We need a flour that has more structure, has more strength, have more energy. And that’s why we selected, and we mix different grains, which have a medium-high gluten content. To make flour for confectionery later, the neapolitan confectionery, it’s a very complex confectionery, where we have a lot of good fats, But above all, from long fermentations to make the product more digestible. And in this case we have mixtures of grains with with more gluten then with a force a structure, more resistent. There are so many parameters of flour that are important, for the output of a good product. And they must obviously always be in balance between them. The flour, we analyzed it, mixing it with water and salt, Making a dough. And doing with which the mass faces several tests. Various types of stress tests. In order to evaluate reactions. For example, on this machine, It is a small mixer. We make the dough and we see it during the dough formation how much water does flour need and how much time it takes to create mass. In this other machine, we put the dough into extension. We then see the breaking point. We see when the dough breaks, and how it behaves. If it’s an elastic mass, if it’s an extensible mass, or if it’s a rigid mass. And according to the person should do, the masses must have a different nature. For example, for Neapolitan pizza. Good extensibility is required. For a panettone it takes strength. For bread must be elastic. So each flour has its story. And behind each flour has a different grain history. Then we have other machines to check the humidity, to see the proteins, we have the chopin bleach In which we make a fermentation proof, ie we fill the dough to see how it grows. and how long it can grow. It is a type of laboratory in which every day we see what happens to flour so that later can happen the right way, in the hands of artisans. We only sell for pizza, bakers, confectioners, and all the artisans of taste, that you want to put on your plates, something special, something developed, something true. And tasty. And we do it one way, just naturally, without adding enzymes, without adding additives, And respecting what is the natural structure of the grain. Now I show you, floor by floor, production, from grinding to separation. And then we’ll see the bagging. Now I will show you how a grain mixture, once prepared, in grain silos, goes through various cleaning processes. It has a pre-cleaning process when unloading, is stored in silos, and then it is distributed to make the various mixtures for the various flours. This mixture still goes through two cleaning processes. They are mechanical cleanings, and with air. The grains are separated from all impurities. In such a way that we have at the end the grain, very clean. Ready for the grind. Now I will show you this mixture of grains, how is ground, and how it is sifted. The transport of this mill, It is fully pneumatic. Not mechanical. It means that it conserves, a total hygiene. There is no possibility of contamination, there is no possibility of a foreign body entering in flour. Because it’s all transported with pneumatic tubes as I’ll show you.
Let’s go. These machines are called laminators, And they are made up of 4 cylinders, that rotate counterclockwise. And knead the grains, Open them to prepare them for separation. This is the blend of reinforced grains, These are the grains before grinding. Passes through the rollers. And the first grind is done. This is the first grind. It pneumatically goes upstairs. And the endosperm shell is separated, how? With sieves. This part is separated. And for each pass a separation is made. In the end we will have the flour on one side and the rind that goes to make animal feed. Now I will show you how it is done physically. Beware of the machines. This is the same stage as the one below. Product is recovered Go! Go! Go. And enter this machine here. And it is so for all steps. Now I show you one For each step the same separation is made. They remember that it had the grain husk, it had the flour. This one is already separate. And this is the first flour extracted. For each step, some flour comes out. All the flours together, They are conserved in the storage silos. For about 15 days the flour rests. And then go to the bagging department, packing. That I will now show you. Every day we bag, so many, so many, so many sacks of flour. The color of the bag determines the quality, Red bag, blue bag, yellow bag. Inside has a different quality in each bag. Aimed at pizza, the sweet, the pasta. Now, I told you before that a little throughout the cycle we try not to damage it. That which gives nature to us is good. In the process of processing grain to flour, this is a very important moment to focus on and apply the right strategies. Before grinding the beans, we mix the different varieties, What we are going to grind is already a mixture of different grains, measured, weighed, analyzed, ready to be ground. When we grind we have two fundamental processes. The first is that of grinding through the rollers. They tend to knead the grain and make the flour come out. This ground product is later, carried upstairs through a pneumatic line. with air suction. And enters the interior of large screens. Tabs. Which obviously divide the thick part from the thinnest part. Then indirectly the husk of the flour grain. Doing this in more passes, grinding separation, grinding, separation, each time using different machines. If you can get it out a good white flour type 00. Where the whole shell is almost entirely taken away. We took 99.5 or 6% This process can be done quickly, abruptly and aggressively. That is, using fewer machines, fewer passes, less time, and even less energy. But with worse results. because obviously one should squeezing hard, sift hard. And that damages the grain and damages the flour. We at Caputo mill, by contrast, do this very slowly. We call it slow grinding. Sweet and slow. Because we do this transformation work in over an hour, for each grain, And more than 33 grinding and screening passes. The pressure we put on the cylinders is very slow. This enables it to grind at room temperature, have no mechanical damage, so what I had in the field, like gluten, protein, moisture, elasticity, but also perfume, aroma and taste. The flour is then transported. Because it is not good who can improve the grain during grinding. Because a good grain can only lose. It’s good who can get that product, and put it in the flour bag. Very cool this family tradition. Almost 100 years making flour. All the care they have with the flour, we found the ball show. I hope you enjoyed. If you liked give a thumbs up there. Subscribe to the channel. Share with friends. And see you in the next video from Italy. Big hug.