Organic Italian Type 0 Strong Flour Cylinder Milled – Mulino Marino

Available sizes: 1 kg – 5 kg – 10 kg – 25 kg

The Mulino Marino organic Type 0 strong flour cylinder milled comes from a careful selection of certified organic Italian soft wheat,

processed with cylinder mills using traditional methods. The result is a premium quality flour, ideal for doughs requiring long fermentation, excellent elasticity, and structure.

Thanks to its high protein content of 16 g of protein per 100 g, this flour develops a strong and stable gluten network,

perfect for preparing large leavened baked goods and professional bakery products.

::- Ideal for -::

• artisan panettone, pandoro, and colomba
• brioche and croissants
• leavened pastries
• bread and focaccia
• high-hydration pizza
• puff pastry

The cylinder milling preserves aromas, nutritional properties, and the natural vitality of the flour, preventing the grain from overheating during processing.

::- Main Features -::

• Certified organic flour
• Selected Italian soft wheat
• Traditional cylinder milling
• 16 g protein per 100 g of product
• Ideal for long fermentation
• High strength and excellent dough elasticity
• No added gluten, additives, or improvers
• Suitable for vegetarian, vegan, and halal diets

::- Certified Organic Production -::

Production complies with European regulations for organic agriculture (Reg. EC 834/07 and Reg. EC 889/08 and subsequent amendments).

Mulino Marino Felice S.N.C. (control number IT BIO 014 – code 2128) is inspected and certified by Q Certificazioni S.r.l.

All production stages: cleaning, optical-infrared grain selection, milling, sifting, and packaging

are carried out exclusively at Mulino Marino, ensuring full control of the production chain.

::- Cylinder Milling -::

Mulino Marino flours are milled with natural millstones of French origin, renowned for their hardness and quality. Unlike modern artificial stones:

• they rotate more slowly, preventing grain overheating
• they keep the flour “alive,” preserving aromas and nutritional properties
• they are periodically hand-dressed to achieve the correct milling roughness

This process produces flour with optimal starch damage and excellent water absorption, ensuring superior dough performance.

::- Packaging and Storage -::

The flour is packaged in food-safe paper bags (type V°) in the following sizes:

• 1 kg
• 5 kg
• 10 kg
• 25 kg

Best before: approximately 12 months from production.
The product may experience natural weight loss.

Perfect for bakers, pastry chefs, pizzerias, and home baking enthusiasts seeking a professional organic flour for long fermentation and artisan leavened products.