Mulino Marino Organic Buratto Type 2 Flour-25kg

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. 25kg sack.

Here is a very simple traditional unsalted Tuscan bread, "Pane Sciocco" that uses this flour:

• 1kg Organic Buratto Type 2
• 700g water
• 4g dried yeast

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

 

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

 

 

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.

 

Technical Specification
W	300
P/L	0.80
Protein	15.10%
Falling Number	300 sec