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Mulino Marino Organic Buratto Type 2 Flour Reviews

5 Rating 76 Reviews
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Just made some of my sourdough with the Buratto and it performed beautifully; handled well and tastes magnificent. These Mulino Marino flours are all superb, both in handling and in flavour.
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Posted 10 years ago
This flour is seived through cheesecloth (buratto) so that all the bran is removed, but the wheat germ is retained. I find that this gives my bread excellent texture, both crust and crumb, good aroma and a robust mouth-feel, giving a rustic experience without the crass excesses of wholemeal. I use this for pizza dough and sour dough miche at no more than 68% hydration.
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Posted 11 years ago
I used the Mulino Marino type 2 flour for my baking. It is a light wholemeal, ideal also to make chappati due to the low content of husk. I love the texture and the flavour and my sourdough turned out beautifully. I would be delighted to be able to buy 5kg bags if available.
Helpful Report
Posted 11 years ago
I used the Mulino Marino type 2 flour for my baking. It is a light wholemeal, ideal also to make chappati due to the low content of husk. I love the texture and the flavour and my sourdough turned out beautifully. I would be delighted to be able to buy 5kg bags if available.
Helpful Report
Posted 11 years ago