Mulino Marino Organic Buratto Pasticceria Type 2 – Stoneground Pastry Flour (1kg/2.2lbs)

Mulino Marino Buratto Pasticceria is a type 2 organic soft wheat flour created specifically for pastry work. With a medium strength (around W 180–200) and a balanced profile, this flour is designed for direct doughs with fast maturation (about 6–8 hours at room temperature). That makes it perfect when you want crisp, melt-in-the-mouth results without long fermentation times.

Because it’s a type 2 (“semi-wholemeal”) flour, a light part of the bran and the germ are still present, giving a warmer colour and fuller flavour than a refined type 00, while still working smoothly in pastry. The wheat comes from certified organic Italian soft wheat, and the flour is stone-ground, not chemically or thermally treated, with no added gluten or improvers – just carefully selected grain milled in purity.

Ideal uses

• Shortcrust pastry (frolle) – sablé-style bases, tarts and crostate with a tender, crumbly bite
• Biscuits & cookies – classic Italian biscuits, butter cookies and rustic biscotti
• Grissini (breadsticks) – especially when you want a delicate snap with more flavour than white flour
• Simple cakes & sponge – pan di Spagna and “pasticceria da credenza” (everyday tray bakes and loaf cakes)