Mulino Marino Organic Buratto Type 2 – Stoneground Bread & Pizza Flour (25kg/55lbs) Custom Order preventing dough from sticking and

preventing dough from sticking and burning on the pizza’s base

It can maintain its qualities for up to 12 hours at room temperature (20-25°C) or up to 48 hours with controlled refrigeration at 4°C

precise measurements

What sets the HMS5 apart is the level of control and build quality packed into a 5 kg-class machine

Mulino Marino Organic Buratto Type 2 – Stoneground Bread & Pizza Flour (25kg/55lbs) Custom Order preventing dough from sticking andMulino Marinos Organic Buratto Type 2 is a stone ground soft wheat flour made exclusively from organically grown grains and milled on natural stones in Cossano Belbo, Piedmont. The slow, traditional milling process respects the whole grain, preserving the live wheat germ and a light touch of fibre, which gives the flour a blonde color, richer aroma and better nutritional profile than standard white flours. Buratto refers to the gentle sifting of the