I want to buy 10 kilos, what is the "best before date" on the packages that would be shipped to me?

It's going to vary from seller to seller, but what we have in stock is currently about 7-8 months out. I highly recommend that people buy what they are going to use within a reasonable amount of time. For example a 4 month supply. Then when you come back for more, you'll get even fresher than the last time. If stored in a cool place like a fridge, in a sealed container, you should be able to use it past the "best by" date without much degradation in quality. If you're going to buy a lot for a survival bunker, you'll want to make sure your rotating your own supplies. Would not leave it on a shelf in places with warmer, humid clients, like the deep south. Bugs WILL find it. If not, maybe alligators.If you're planning on putting this in a gold container and burying it with a Pharaoh for a few thousand years, you might need to take extra measures to preserve it for the journey to the afterlife, or it won't make a very good pizza crust, and the gods may be angry and exert their wrath upon us in the form of plagues of locusts, global warming, or Justin Beiber and the Kardashians.I hope this helps.

Can this flour be used for making other than pizzas? Bread or scones for example; maybe adding it to a bread recipe along with the bread flour?

Absolutely. I make French bread with this flour and it comes out absolutely perfect! I do not blend flours. I only use this. My recipe is... 1 kilo/ 1 bag of flour 1 tsp of active dry yeast 1.5 tsp of salt. I use Himalayan pink salt Water as needed. Roughly 600g. Perfect bread every time. My kids love it!

is this flour bleached?

There are several methods/chemicals for bleaching flour and all are banned in Europe but that is not true for the US. Antimo Caputo flour is milled in Europe so it is not bleached.

Does anyone know what the percentage of gluten is in this

I found the following technical characteristics on a website for this flour: Power (W) 300/320 Protein (%): 12-13 Falling Number(s) 340-360 Wet gluten (%) 34-36 Absorption P/L 0.50-0.60 Stability (min) 10-12 I tried to upload a picture of this, but the Amazon browser refuses to take the image. I have no idea why, but it is incredibly annoying. Anyway, I hope this is helpful for you.

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🍕 Elevate your home pizza game with Naples’ secret weapon!

HIGH GLUTEN PROTEIN - Delivers superior elasticity for long, slow fermentation.
ULTRA FINE 00 GRIND - Powder-fine flour ensures smooth dough and delicate crumb.
PREMIUM ITALIAN HERITAGE - Sourced and milled in Naples, trusted by 80% of local pizzerias.
100 NATURAL ADDITIVE FREE - Pure wheat flour with no artificial ingredients for clean, honest baking.
AUTHENTIC NEAPOLITAN TEXTURE - Craft the perfect soft, tender pizza crust with airy cornicione bubbles.

Caputo Antimo Chef's Flour is a premium Italian '00' soft wheat flour, finely ground and additive-free, renowned for its use by 80% of Naples pizzerias. Its high gluten and protein content provide exceptional dough elasticity, perfect for authentic Neapolitan-style pizza, bread, and pasta with a tender crust and airy bubbles.

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Product Dimensions	15.24 x 7.62 x 10.16 cm; 997.9 g
Item model number	89
Allergen Information	Gluten
Weight	9.98 kg
Units	10000 grams
Brand	Antimo Caputo
Special Feature	Additive Free
Manufacturer	Antimo Caputo srl, Corso San Giovanni a Teduccio 55, 80146 Napoli, Italien

Caputo Antimo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

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