Buratto Type 2 - stone-ground milled, very good for sourdough bread, focaccia so very versatile. It contains an untreated live wheat germ which makes the smell and the taste much better, and produces a blonde, rather than white, dough.
|Consistency||Typical of the French natural stone-ground flour with live germ|
|Odour||Typical of the French natural stone-ground flour with live germ, free from abnormal odor|
|Flavour||Typical, not rancid, healthy, pleasant and live germ.|
|W||270 - 290|
|P/L||0.55 - 0.65|
|Protein||14.50 - 15.50%|
|Moisture Level||15.50% (max)|
Related CategoriesIngredients Mulino Marino Mill Flour
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