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Mulino Marino Organic Type "0" Bread and Pastry Flour Reviews

5 Rating 74 Reviews
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Firstly Mulino Marino Mill Flour is my main flours that are used in my recipe testing and recipe development. I have been using Mulino for 10 years now. I love the textures of their milled flour. The organic Type '0' gives me the gluten I need when making ciabatta, focaccia, sourdough pizza and much more. With Organic flours, you tend to get more natural yeast, which is a bonus. I recommend storing your flours in plastic drums (available from bakerybits)
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Posted 4 years ago
Firstly Mulino Marino Mill Flour is my main flours that are used in my recipe testing and recipe development. I have been using Mulino for 10 years now. I love the textures of their milled flour. The organic Type '0' gives me the gluten I need when making ciabatta, focaccia, sourdough pizza and much more. With Organic flours, you tend to get more natural yeast, which is a bonus. I recommend storing your flours in plastic drums (available from bakerybits)
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Posted 4 years ago
Makes fantastic pizzas and pasta
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Posted 4 years ago
Love this for pizza and focaccia - great fine flour texture and with pizza yeast the results taste superb even by my inexperienced hand. The difference compared with a traditional strong white is really worth it !
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Posted 4 years ago
Great flour for proper Italian pizzas and focaccias
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Posted 4 years ago
Happy to receive such nice flour when flour seems to be hard to come by these days! Can get baking again!
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Posted 4 years ago
My partner is Italian and knows really well this brand and we always use it at home. It is great!
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Posted 4 years ago
not used this yet but if it is good as the other flours it will do me
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Posted 4 years ago