From the respect of the artisanal milling tradition of Mulino Marino, born the cheesecloth (sifted) flour : the whitest flour achievable through the millings with natural stones.
The Cheesecloth Buratto flour is a biological soft wheat type 2 flour, obtained without the addition of preservatives, stabilizers and other additives. Particularly appreciated to be a natural and raw product, these former qualities are due to the light part of fiber and grain’s germ that are preserved after the processing and that characterize this flour in respect to the others.
Soft wheat type 2 flour. Contains gluten.
- Because of its rich and intense aroma and taste, the Buratto flour is used mainly in the production of bread, pizza, sweets, biscuits and fresh pasta.
- Place of manufacturing
- Cossano Belbo (Cuneo)
- Store in a cool, dry place.
- Tipo 2 Buratto - scheda tec. - (237.89k)
Buratto - composizione - (279.94k)
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