Mulino Marino, one of the very best mills in Italy's Buratto Type 2 - stone-ground and very versatile, good for sourdough breads, focaccia and Pane Sciocco. Very similar to the French T80, it contains an untreated live wheat germ which makes the smell and the taste much better, and produces a blonde, rather than white, dough.Â
Here is a very simple traditional unsalted Tuscan bread, "Pane Sciocco" that uses this flour:
In Tuscany and Umbria bakers use 5g salt for every kg of flour (for improved gluten development) rather than 25g which is typical in bread dough.
Knead and then leave the dough to prove at 20°C for 2 hours, then shape into 2 loaves and prove for 3 hours at 25°C and then bake at 220°C.
Uses: bread, pizza dough, fresh and dried pasta, sweets and all other uses. Excellent results obtained through use of the autolyse technique.
Ingredients: Soft wheat, calcium, iron, niacin, thiamin.
Why is this Italian now now fortified?
Allergens: gluten, traces of soy, traces of mustard
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Nutritional information / 100g
| Energy | 349kcal / 1481kj |
| Fat | 1.6g |
| ...of which saturates | 0.4g |
| Carbohydrate | 67g |
| ...of which sugars | 1.7g |
| Fibre | 3.5g |
| Protein | 15g |
| Sodium | 0.01g |
| Salt | 0.03g |
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| Flour Characteristics | |
|---|---|
| Colour | Blonde |
| Consistency | Typical of the French natural stone-ground flour with live germ |
| Odour | Typical of the French natural stone-ground flour with live germ, free from abnormal odour |
| Flavour | Typical, not rancid, healthy, pleasant and live germ. |
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| Technical Specification | |
|---|---|
| W | 300 |
| P/L | 0.80 |
| Protein | 15.10% |
| Falling Number | 300 sec |
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