Caputo, Caputo 1924, Mulino Caputo
Farine Cuoco 00
1kg
BARCODE:8014601026354
COMMON NAME:Weizenmehl Tipo 00
CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Cereals And Potatoes, Cereals And Their Products, Flours, Cereal Flours, Wheat Flours, Wheat Flour T405, Weichweizenmehle, Weichweizenmehle Tipo 00, Weizenmehle Tipo 00
LABELS:Made In Italy, No Additives
PACKAGING:Paper, Bag
ORIGIN:Italy
MANUFACTURING:Italien
COUNTRIES:France, Germany
Health
Nutrition
Nutri-Score
Very good nutritional qualityNutrient levels
Fat in low quantity (1.5%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in low quantity (0.3%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in low quantity (0.001%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in low quantity (0.02%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Wheat flour T405 |
|---|---|---|
| Energy | 1491 kJ (352 kcal) | 1,455.39 kJ (344 kcal) (+2%) |
| Fat | 1.5 g | 1.065 g (+41%) |
| Saturated fat | 0.3 g | 0.177 g (+69%) |
| Carbohydrates | 70 g | 71.7 g (-2%) |
| Sugars | 0.001 g | 1.058 g (-100%) |
| Dietary fiber | 0.003 g | ? |
| Proteins | 13 g | 10.236 g (+27%) |
| Salt | 0.02 g | 0.012 g (+67%) |
| Sodium | 0.008 g | 0.004 g (+100%) |
| Fruits, vegetables and legumes | ~ 0 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | 1491 kJ (352 kcal) | 1491 kJ (352 kcal) | ~ 1440 kJ (340 kcal) |
| Fat | 1.5 g | 1.5 g | ~ 1.5 g |
| Saturated fat | 0.3 g | 0.3 g | ~ 0.27 g |
| Carbohydrates | 70 g | 70 g | ~ 68.6 g |
| Sugars | 0.001 g | 0.001 g | ~ 1.6 g |
| Dietary fiber | 0.003 g | 0.003 g | ~ 6.8 g |
| Proteins | 13 g | 13 g | ~ 9.61 g |
| Salt | 0.02 g | 0.02 g | ~ 0.063 g |
| Sodium | 0.008 g | 0.008 g | ~ 0.0025 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Weichweizenmehl 100%
Ingredient information
Soft Wheat Flour
100.0%
Allergens
Gluten
Traces
GlutenSoybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
Yes
No non-vegan ingredients.
Vegetarian
Yes
No non-vegetarian ingredients.
Food Processing
NOVA group
Unprocessed or minimally processed foodsHow NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
No additives detected or data is missing.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Wheat flour, type 55 (for pastry) • Score: 97/100Life-cycle reference
Category: Wheat flour, type 55 (for pastry)
PEF environmental score: 0.10
Climate change impact: 0.79 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Wheat flour, type 55 (for pastry). Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Wheat flour, type 55 (for pastry). Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 74.1 % |
| Processing | 4.7 % |
| Packaging | 1.8 % |
| Transportation | 11.4 % |
| Distribution | 7.7 % |
| Consumption | 0.0 % |
Bonuses and maluses
Origins of ingredients
Declared origins: Italy
Origins bonus: +2
Transportation (Worldwide): 0
Environmental policy adjustment: +2
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a low impact
Malus: -1
Packaging score: +92
Green-Score for this product
Green-Score for this product
Final score: 98/100Final score breakdown
Life cycle analysis score: 97
Sum of bonuses and maluses: +1
Final score: 98/100
Carbon footprint
Carbon footprint
Equivalent to driving 0.4 km in a petrol car.
79 g CO2e per 100g of product.
Reference category: Wheat flour, type 55 (for pastry).
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Wheat flour, type 55 (for pastry). Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Wheat flour, type 55 (for pastry). Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 70.2 % |
| Processing | 4.8 % |
| Packaging | 2.4 % |
| Transportation | 18.9 % |
| Distribution | 3.6 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging with a low impact
Malus: -1
Packaging score: +92
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| 1 BAG (1 kg) | Paper | Discard | Low |
Declared packaging
Paper, Bag
Transportation
Manufacturing locations
Italien
Origins of ingredients
Declared origins: Italy
Origins bonus: +2
Transportation (Worldwide): 0
Environmental policy adjustment: +2
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Italy | 100 % | Medium |
Forest footprint
Forest footprint
No deforestation risk
No ingredient associated with a deforestation risk.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint grade:
A
No ingredient associated with a deforestation risk.
Total Forest Footprint:
0.000
m² per kg of food
Deforestation risk details
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on November 21, 2017 at 2:31:08 PM UTC by kiliweb .
Last edit on March 17, 2026 at 9:59:28 PM UTC by new-nutrition-bot .
Product page also edited by foodless, kiliweb, new-nutrition-bot, openfoodfacts-contributors, prepperapp, roboto-app, teolemon, worldtest, yuka.WDVoWUlvc2Z0S2xXbWN3RHprTFJwZHhINHA3NUFrR1pLc2xBSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkZ4SueCoDTmMzPvwl216seWDqzPOehI7YWrK6s.