What is Buratto flour?
Buratto flour is a semi-dry flour of soft wheat (Triticum aestivum).
A "sifter" is defined as a machine equipped with sieves, used to remove the waste portions or to classify the components of a solid material in grains or powder, of different sizes.
The table below briefly summarizes the fundamental characteristics that determine the classification of soft wheat flours.
Features
For those who are familiar with the official and commodity classification of flours, it is sufficient to specify that the tumbling flour is characterized by the slight permanence of fibrous components and seed germ. It is therefore a product that is NOT strictly integral (given that most of the kernels are removed with the first sifting step), but which, at the same time, is not completely refined and has large granules (type 2 flour).
Compared to type 00 flour, sifter flour contains more proteins (therefore more gluten); this should result in greater strength (ratio between toughness and extensibility of the dough between flour and water) but, being structured in large granules, therefore LESS soluble, the combination of gliadin and glutenin is decidedly less effective. Nonetheless, flour of buratto can however be used for the production of: bread, pizza, fresh and dry pasta, sweets etc. One of the typical characteristics of baked products made from tumbler flour is the greater hydration of the cooked food.
Below we will find summarized the sensory, chemical, physical and microbiological characteristics of an organic type 2 sifter flour (strength of the "medium" flour, useful for some pastry preparations such as puff pastry, canapés and babà, but also for types of bread such as rosette , ciabatta, baguettes, etc.).
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