Buratto Flour is stone ground wheat flour where the whole grain is ground in one step retaining the bran and germ. The process preserves the wheat germ oil, producing a “fatty” flour with a buttery quality (hence the name “Buratto”). The flour is then sieved to 80% extraction producing a largely white flour with a higher protein content suitable for bread making. This is classified as Typo 1 in Italy which relates to the level of protein and gluten . Although Buratto has a gluten content of around 9-10. It still has the qualities of a softer flour producing a high absorption dough that is also good for cakes and biscuits. It is less elastic while being kneaded and in bread and pizza, it’s slower to rise and has a moist evenly risen crumb with chewy, fragrant crusts.
Stone grinding the wheat is the traditional and most natural way to make flour. In years gone by everyone used this method of grinding flours at low temperatures and then sifting. But with industrialization came quick steel grinding and heat treatment. It’s only the germ containing fats and oils that encourages the flour to go rancid in a shorter time. In other facilities the germ is removed by steaming, completely eliminating all the fats and oils, then heat blasting till dry. This results in a flour with a longer shelf life. It was soon discovered that flours could be treated with particular chemicals to enhance the keeping qualities, appearance and performance of each flour.
This is why Buratto flour has such a nutty taste. Today, wheats such as the ones used by Mulino Marino and labour the intensive natural grinding are rare. "Buratto Flour" by Mulino Marino .
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|This product was added to our catalog on Wednesday 10 October, 2012.