Mulino Marino Organic Buratto Type 2 – Stoneground Bread & Pizza Flour (25kg/55lbs) Custom Order Pasini Panettone Flour

Pasini Panettone Flour

Preferred by most of the best wood-fired pizza makers around the world

precise measurements

Ideal for rustic bâtards

It can maintain its qualities for up to 12 hours at room temperature (20-25°C) or up to 48 hours with controlled refrigeration at 4°C

Mulino Marino Organic Buratto Type 2 – Stoneground Bread & Pizza Flour (25kg/55lbs) Custom Order Pasini Panettone FlourMulino Marinos Organic Buratto Type 2 is a stone ground soft wheat flour made exclusively from organically grown grains and milled on natural stones in Cossano Belbo, Piedmont. The slow, traditional milling process respects the whole grain, preserving the live wheat germ and a light touch of fibre, which gives the flour a blonde color, richer aroma and better nutritional profile than standard white flours. Buratto refers to the gentle sifting of the