Type 2MediumItaly
Mulino MarinoBuratto Pasticceria
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.
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Technical Specifications
Absorption | 54% |
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Mulino Marino Buratto Pasticceria is a type 2 flour, W190 strength, 11.9% protein, a P/L ratio of 0.53, and 54% absorption. 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.