Baking flour — Clean flavour and dependable performance in the bowl. Made by Mulino Marino in Piedmont — beautifully milled Italian flour with serious provenance. Best for bread and sourdough, cakes. Quick tip: after mixing, rest the dough 20–30 minutes before working it — you’ll feel the difference.
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Mulino Marino is a family mill in Piedmont, Italy, known for characterful flours and careful milling.
About this flour: baking flour that’s a lovely flour with plenty of character.
Best for: Bread and Sourdough, Cakes.
Key specs: Protein: 7.3%
Quick tip: add water gradually during mixing until the dough feels supple and smooth - small changes make a big difference.