Mulino Marino Setaccio is an organic semi-whole soft wheat flour made for bakers who want the flavor and character of whole wheat with a slightly lighter texture.
It follows a similar process to Mulino Marino’s whole wheat Macina flour, but with the coarser bran removed. The result is a flour that remains rich and rustic while being easier to work into breads, grissini, and other whole-grain preparations.
Use Setaccio for naturally flavorful bread, breadsticks, rustic focaccia, crackers, and recipes where you want a more honest wheat flavor than refined white flour without the full intensity of whole wheat.
Setaccio is Mulino Marino’s organic semi-whole soft wheat flour. It keeps much of the character of whole wheat while removing the coarsest bran.
What is Setaccio best used for?
It is especially good for bread, grissini, crackers, rustic focaccia, and whole-grain style doughs.
Is Setaccio whole wheat?
It is semi-whole wheat rather than full whole wheat. It has a more rustic profile than white flour but less coarse bran than complete whole wheat flour.
What does “Setaccio” mean?
“Setaccio” means “sieve” in Italian, referring to the sifting process used to remove the coarsest parts of the bran while retaining much of the wheat’s flavor and character.
Is Setaccio organic?
Yes. Setaccio is an organic soft wheat flour from Mulino Marino.
Can I use Setaccio for sourdough?
Yes. Setaccio works well in naturally leavened bread and sourdough formulas. It can be used on its own or blended with a stronger white flour for additional dough strength.
Can I use Setaccio for pizza?
Yes. Setaccio can be used for rustic pizza and focaccia, especially when you want a deeper wheat flavor and a more substantial crumb. For highly extensible or long-fermented pizza doughs, consider blending it with a stronger flour, using 10-15% of Setaccio.
Does Setaccio contain bran?
Yes. Setaccio retains more bran and wheat components than white flour, but the coarsest bran is removed through sifting.
What flavor does Setaccio add to bread?
Setaccio gives bread a fuller wheat flavor, gentle nuttiness, and a more rustic aroma than refined white flour.
