“I recently bought this flour, to use in my weekly sourdough bake, and to try out my new pasta machine. I couldn't be more delighted with the results - it gives a lovely crunchy crust & a nice clean flavour to my bread, and produced lovely tasty pasta with a lovely firm/smooth consistency (which as it was my first time ever making pasta from scratch, I was very impressed by). I shall definitely be purchasing this, and other Mulino Marino flours, in the future.”
“I recently bought this flour, to use in my weekly sourdough bake, and to try out my new pasta machine. I couldn't be more delighted with the results - it gives a lovely crunchy crust & a nice clean flavour to my bread, and produced lovely tasty pasta with a lovely firm/smooth consistency (which as it was my first time ever making pasta from scratch, I was very impressed by). I shall definitely be purchasing this, and other Mulino Marino flours, in the future.”
“used both of the above 50/50 as per richard bertinet's ciabatta recipe with excellent results. Also use the cann mill strong white to make a bloomer using an overnight sponge. I learnt to bake at panary classes at cann mill.
French flour is very good but it is good to be able to get quality british and italian flours.
Thanks very much for the excellent service”
“used both of the above 50/50 as per richard bertinet's ciabatta recipe with excellent results. Also use the cann mill strong white to make a bloomer using an overnight sponge. I learnt to bake at panary classes at cann mill.
French flour is very good but it is good to be able to get quality british and italian flours.
Thanks very much for the excellent service”
“This flour makes the most amazing pasta. I used it in the rather bizarre, but required, pasta recipe for the Kenwood Chef pasta extruding attachment not expecting it to work - the advice is to use softer flours. But it worked a treat and produced the most wonderful tagliatelle, full of flavour. I'd upload a photo if I could!”
“We've been making a Sicilian semolina loaf at Allendale Bakery since we visited Sicily several years ago and tasted it for the first time but we've had problems getting a good fine semolina flour in this country. Bakery Bits' organic S'farinato di grano duro is the real thing and makes a perfect semolina loaf with much more flavour than any of the semolina flours we've managed to source previously.”
“We've been making a Sicilian semolina loaf at Allendale Bakery since we visited Sicily several years ago and tasted it for the first time but we've had problems getting a good fine semolina flour in this country. Bakery Bits' organic S'farinato di grano duro is the real thing and makes a perfect semolina loaf with much more flavour than any of the semolina flours we've managed to source previously.”
“This flour makes the most amazing pasta. I used it in the rather bizarre, but required, pasta recipe for the Kenwood Chef pasta extruding attachment not expecting it to work - the advice is to use softer flours. But it worked a treat and produced the most wonderful tagliatelle, full of flavour. I'd upload a photo if I could!”
