Mulino Marino Buratto Pasticceria
MediumItaly
Weaker stone-milled tipo 2 flour for short direct doughs, biscuits, grissini and pastry. The mill states 6 to 8 hours at room temperature but does not define the temperature.
How the calculator uses this flour
- Fermentation window. With W 190 and 11.9% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 54–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Weaker stone-milled tipo 2 flour for short direct doughs, biscuits, grissini and pastry. The mill states 6 to 8 hours at room temperature but does not define the temperature.
Bakes with this flour
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Technical Specifications
Absorption | 54% |
Buratto Pasticceria vs Organic stone-ground flour - TYPE ‘2’
Strength
Medium · W 190Medium · W 230P/L
0.530.70+0.17Protein
11.9%12%+0.1%Hydration
——Maturation
—6-12h 22°CBuratto Pasticceria vs Organic stone-ground flour - TYPE ‘2’
Buratto Pasticceria | ||
|---|---|---|
Strength | Medium · W 190 | Medium · W 230 |
P/L | 0.53 | 0.70+0.17 |
Protein | 11.9% | 12%+0.1% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |