Mulino Marino Sapori Antichi Bio is an organic ancient grain flour blend created for bakers who want deeper flavor, aroma, and character.
Made with spelt, Enkir, Khorasan Kamut, and rye, this flour brings together several traditional grains in one versatile blend. It is excellent for bread, pizza, fresh pasta, cookies, tarts, rustic pastries, and everyday baking where you want a fuller grain flavor.
Use Sapori Antichi on its own for a distinctive ancient-grain profile, or blend it with a stronger soft wheat flour when you want additional structure for longer fermentation or higher hydration doughs.
Specifications:
Organic ancient grain flour blend
Made with spelt, Enkir, Khorasan Kamut, and rye
Stone-milled by Mulino Marino
Great for bread, pizza, pasta, pastries, cookies, and tarts
Adds deep flavor, aroma, and rustic character
Specifications for product Mulino Marino Sapori Antichi Organic Ancient Grain Flour Blend (1kg/2.2lbs)
Flour Properties
Weight
2.2 lb
Grain origin
100% Italian grains 🇮🇹
Protein%
13.1%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
Mulino Marino Sapori Antichi Organic Ancient Grain Flour Blend (1kg/2.2lbs)
Regular price$13.99 USD
Regular priceSale price$13.99 USD
Unit price/ per
Frequently Asked Questions
What grains are in Sapori Antichi?
Sapori Antichi is made with spelt, Enkir, Khorasan Kamut, and rye.
What is Sapori Antichi best used for?
It is versatile enough for bread, pizza, pasta, cookies, tarts, pastries, and rustic baking.
Can I use Sapori Antichi for pizza?
Yes. It can be used for flavorful pizza dough, especially as a 10-15% addition, blended with a stronger flour for added structure.
Is Sapori Antichi suitable for bread?
Yes. Sapori Antichi is well suited to rustic loaves, sourdough-style bread, rolls, and other breads where you want a deeper grain flavor and a more distinctive crumb.
Can I use Sapori Antichi for sourdough?
Yes. It can be used in sourdough recipes either on its own or blended with a stronger bread flour. The blend of ancient grains and rye can add aroma, color, and complexity to the finished loaf.
Should I blend Sapori Antichi with another flour?
Blending is recommended when you want more dough strength, volume, or easier handling. Use Sapori Antichi on its own for a more rustic result, or combine it with a strong white flour for additional structure.
Can I use Sapori Antichi for pasta?
Yes. Sapori Antichi can be used for rustic fresh pasta, especially when you want a more pronounced grain flavor and darker, more natural color.
Can I use Sapori Antichi for cookies and pastries?
Yes. It works well in cookies, tarts, pastries, and other rustic baked goods. Expect a more aromatic, earthy flavor than you would get from a standard refined flour.
What flavor does Sapori Antichi add to baked goods?
Sapori Antichi brings a complex, rustic flavor with notes of toasted grain, nuttiness, and mild earthiness from the spelt, Enkir, Khorasan, and rye.
Will Sapori Antichi make dough darker?
Yes. The ancient grains and rye can give dough and baked goods a naturally deeper color, especially compared with dough made from refined white flour.
Does Sapori Antichi contain gluten?
Yes. Spelt, Enkir, Khorasan wheat, and rye are gluten-containing grains. Sapori Antichi is not suitable for a gluten-free diet.
Who is Sapori Antichi best for?
Sapori Antichi is a good choice for bakers who want to explore ancient grains and create bread, pizza, pasta, cookies, tarts, and pastries with more character than standard refined flour.
