Mulino Marino Organic Type 00 Soffiata Strong White Flour

SKU

BB-703

In stock

From £4.01 £4.01 Was £4.01

Type 00 flour from strong organic wheat suitable for ciabatta, baguettes, brioches, croissants and as a general bread flour.

Ingredients: Soft wheat, calcium, iron, niacin, thiamin

Allergens: gluten, traces of soy, traces of mustard

Flour Characteristics
Colour	Creamy White
Consistency	Powder imperceptible to the touch, slightly cohesive
Odour	Typical of wheat flour, free from strange smells (mould, fermentation etc.)
Flavour	Typical, healthy, pleasant

Technical Specification
W	330
P/L	0.65
Falling Number	300 seconds
Protein	14.00%

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Mulino Marino Organic Type 00 Soffiata Strong White Flour

Supporting Documents for Download

Recipes and Guides

Italian Preferment Sourdough With Manitoba "Furia"

Dan Lepard

Crisp with a tender crumb all thanks to beautiful Mulino Marino Type 0 Manitoba "Furia" flour from Italy. One of the world’s great millers producing exceptional flour. Read more

What is Strong Flour & Which are the Best to Use?

Dan Lepard

What is… strong flour. I guess by the name strong flour has strength, but what does that mean? If a particular flour contains high-quality protein that in tests produce a elastic, resilient dough, then it’s correct to describe it as strong flour. In the USA the more straightforward term “bread flour" is used, and baking bread is what strong flour should be good for, or wherever ... Read more

What is …the meaning of the 0 numbers on Italian flour

Dan Lepard

So I’ve read that 00 Italian flour is the best for bread and pizza, is that true? Forse sì, forse no. That’s Italian for maybe yes, maybe no. With that phrase alone you can go a long way in Italy, and get into some very tricky situations. See, the thing is those zero numbers have nothing to do with the doughmaking characteristics of the flour, but really only tell how finely ... Read more

Hand-Cut Cornmeal & Olive Oil Rolls

Dan Lepard

Get yourself a decent stainless steel dough cutter and make these very easy no-knead Hand-Cut Cornmeal & Olive Oil Rolls. Great flavour and crust but the star is really Mulino Marino’s extra coarse cornmeal which adds these very visible flecks of golden corn through the door, and on top too if you like. You can either make the dough in one go, will take about 3-4 hours, or leave the ... Read more

Sourdough confidential: how to keep your starter active

Dan Lepard

Every month I’ll get a message from someone crying out in desperation “HELP, my sourdough starter isn’t working”. Or that’s not bubbly, and occasionally the worry that it might have died altogether. On the latter it’s fairly unlikely that you have every killed it, these yeast and bacteria that make your starter are pretty hardy and just need a few comforts in life to keep them happy. ... Read more

Make Your Perfect Pizza Either Yeast Or Sourdough

Dan Lepard

This is the basic pizza dough that I use when I want a good thin crust. And to get an extra-crisp base I bake them on a Welsh Baking Stone, place on a rack in the oven, and just shovel the pizza onto it with a pizza peel. Personally, I add a little more water than the recipe uses here to make the dough extra soft and easy to shape and toss, but try this wetter approach later when you’ve got the ... Read more