I wouldn't use anything else!
This flour gave a whole new meaning to what "everyday" means. Toss out that tired old all purpose flour you're used to and switch to this baking gem. You'll never go back!
Mulino Marino PandiSempre Flour - 1kg
Mulino Marino
$14.95
Why We Love It
Made using a blend of 100% stone ground farro, enkir and wheat, not only does this flour offer a deeper flavor and a more toothsome texture, but it retains much of the natural nutrient value of the original grains as well. This blend makes fantastic bread all on its own, but it also can be blended 50% to 50% with Tipo 00 flour for an incredible pizza dough! Learn more
Pandisempre... pan di sempre - every day bread. The name of this flour is a bit misleading. In the US, every day flour is all-purpose - the commodity flour that is used to dust our butcher block or pizza peel as we whip up a pizza dough or a batch of cookies.
The Marino family wants you to reconsider what you use for your every day flour and we do too. Move on from bland all-purpose flour with all of the nutrients removed and try this flour! Made using a blend of 100% stone ground farro, enkir and wheat, not only does this flour offer a deeper flavor and a more toothsome texture, but it retains much of the natural nutrient value of the original grains as well.
This blend makes fantastic bread all on its own, but it also can be blended 50% to 50% with Tipo 00 flour for an incredible pizza dough!
- Country of Origin
- Italy
- Region
- Cossano Belbo, Piedmont
Mulino Marino
Description
Pandisempre... pan di sempre - every day bread. The name of this flour is a bit misleading. In the US, every day flour is all-purpose - the commodity flour that is used to dust our butcher block or pizza peel as we whip up a pizza dough or a batch of cookies.
The Marino family wants you to reconsider what you use for your every day flour and we do too. Move on from bland all-purpose flour with all of the nutrients removed and try this flour! Made using a blend of 100% stone ground farro, enkir and wheat, not only does this flour offer a deeper flavor and a more toothsome texture, but it retains much of the natural nutrient value of the original grains as well.
This blend makes fantastic bread all on its own, but it also can be blended 50% to 50% with Tipo 00 flour for an incredible pizza dough!
More Information
- Country of Origin
- Italy
- Region
- Cossano Belbo, Piedmont
Mulino Marino
-
I wouldn't use anything else!
This flour gave a whole new meaning to what "everyday" means. Toss out that tired old all purpose flour you're used to and switch to this baking gem. You'll never go back!
