The Enkir flour, with its high digestibility and short time leavening, is particularly suitable for unleavened bread. The Triticum Monococcum is the father of cereals, ideal for all uses. It enhances its particular taste in simple preparations.
The Kamut flour is obtained from milling of Khorasan wheat, one of the oldest variety of wheat. As any other cereal at Mulino Marino, it is milled in pureness (no contamination of other products) and with natural stone, following the characteristics of the single cereal with no alteration of the nutrients.
The presence of the brand Kamut guarantees the highest quality standards in cereal production: it is never subjected to hybridization and crossbreeding and come from biological cultures in order to preserve its absolute value.
The term Kamut derives from the homonymic brand, registered in 1990, but it is generally used to identify a particular typology of wheat: the Triticum turgidum turanicum, also known as Khorasan.
The Macina Flour is the whole soft wheat flour of Mulino Marino. It is a natural product obtained with no addition of preservatives, stabilizers or other additives.
The grain is selected following criteria of quality, safety and biodiversity. It is washed, cleaned and milled by natural stone. The milling by mean of stones, allows to keep the germ in the flour and to process it in a single passage without heating it up. This process makes the flour more nourishing, more digestible and more fragrant.
Ideal for bread, crostata, short pastry, quiche and pie bases, biscuits and other truly wholegrain products.
This whole flour is produced by Mulino Marino with different varieties of local corn from Langa area and others varieties grown organically, dried under the sun and the wind, without any preservatives. It may contain traces of gluten.
This Manitoba Flour from Mulino Marino is a strong Type 0 flour with a high percentage of soluable proteins, which allows for greater developmet of gluten. This makes makes Manitoba Flour perfect for baking leavened products, such as croissants, brioche, pastries – even panettone! This flour is cylinder milled and is produced with organic soft wheat.
Mulino Marino organic semola di grano duro is a finely milled durum wheat flour that’s perfect for homemade egg-free pasta. This fibre-rich flour is also ideal for a semolina sourdough loaf, a traditional bread from Apulia in southern Italy.
The soft wheat flour type Ø of Mulino Marino is obtained from the milling with cylinders of cereals from organic farming. The cereals are selected according to quality, safety and biodiversity criteria and ground according to their characteristics without the addition of additives, preservatives and stabilizers.
It is a complete wholemeal ground, produced from organic farming and ground in purity with natural stone. From a nutritional point of view, contains many vitamins A, E, C as well as mineral salts magnesium, iron, calcium and zinc.