Mulino Marino Organic Cracked Soft Wheat Spezzato (1kg)

Mulino Marino Organic Cracked Soft Wheat Spezzato (1kg)

$9.99 USD
$9.99 USD
Tax included. Shipping calculated at checkout.

Mulino Marino Grano Tenero Bio Spezzato is an organic coarse cracked soft wheat product designed for bakers who want to add rustic texture and real grain character to their doughs.

Unlike regular flour, Spezzato is intentionally very coarse. It should not be used as a direct replacement for bread flour or all-purpose flour. Instead, use it as an inclusion in bread, focaccia, crackers, grissini, seeded loaves, country-style sourdough, and other artisan doughs where you want extra chew, texture, and wheat flavor.

Because of its coarse texture, Spezzato is best added in controlled percentages and may benefit from soaking or scalding before mixing into dough. This helps soften the grain and makes it easier to incorporate evenly.

Key Features

  • Organic coarse cracked soft wheat
  • Made by Mulino Marino in Italy
  • Adds texture, chew, and rustic grain character to doughs
  • Ideal as an inclusion for bread, focaccia, crackers, grissini, and country-style loaves
  • Best for artisan bakers who want visible grain texture and a more rustic finished product


Mulino Marino Organic Cracked Soft Wheat Spezzato (1kg)

Mulino Marino Organic Cracked Soft Wheat Spezzato (1kg)

$9.99 USD
$9.99 USD

Frequently Asked Questions

What is Mulino Marino Grano Tenero Bio Spezzato?

Spezzato is organic coarse cracked soft wheat. It is much coarser than flour and is used to add texture, chew, and rustic wheat flavor to doughs.

Is Spezzato the same as flour?

No. Spezzato is not regular flour. It is a coarse cracked wheat product and should be used as an inclusion or specialty ingredient, not as a full replacement for a base flour such as Mulino Marino Setaccio Organic Semi-Whole Wheat Flour.

What is Spezzato best used for?

It is best used in rustic breads, sourdough loaves, focaccia, crackers, grissini, seeded breads, and other doughs where you want visible grain texture and a heartier bite.

Can I use Spezzato in sourdough bread?

Yes. Spezzato can be added to sourdough bread as a grain inclusion. For best results, start with a small percentage and consider soaking or scalding it before mixing.

Should I soak Spezzato before adding it to dough?

Soaking or scalding is recommended for many formulas because Spezzato is coarse and can absorb water from the dough. Pre-hydrating it can improve texture and make the dough easier to handle.

What percentage of Spezzato should I use in bread?

Start with 5–15% of the total flour weight, then adjust based on the texture you want. Higher amounts will create a more rustic, chewy loaf and may require more water.

Can I use Spezzato for focaccia?

Yes. Spezzato can be added to focaccia dough for a more rustic texture and deeper wheat flavor. Pre-soaking can help it integrate more smoothly.

Can I use Spezzato for crackers or grissini?

Yes. It works well in crackers and grissini when you want a coarse grain texture and a more rustic bite.