No added gluten or improvers; Humidity max 15.50%; Gluten 10.00; Absorption 57.10
Baking flour — A premium, characterful flour that bakes beautifully. Milled by Mulino Marino in Piedmont, Italy — a name many bakers treat as the gold standard. Best for pasta and bread, sourdough. Quick tip: mix until there’s no dry flour, then cover and rest 20–30 minutes — it hydrates beautifully.
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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: Pasta and Bread, Sourdough.
Key specs: Protein: 13%
Quick tip: add water gradually during mixing until the dough feels supple and smooth - small changes make a big difference.