Buratto flour

What is Buratto flour?

The buratto flour is a semi-soft wheat flour ( Triticum aestivum ).

A "buratto" is defined as a machine equipped with sieves, used to remove the scrap portions or to classify the components of a solid material in grains or powder, of different sizes.

This means that the so-called " sifting level " is nothing but the degree of refinement of a flour; in practice, the more the flour is sieved, the more refined it is, white, impalpable, rich in starch and poor in fibers and ashes (mineral salts). NB . The sifting percentage is to be understood in the opposite way, that is: greater percentage of sifting = less refinement; lower percentage of sifting = greater refinement.

The table below briefly summarizes the fundamental characteristics that determine the classification of soft wheat flours.

Type of flour	Moisture Max	Ashes Min.	Ashes Max.	Protein Min.	Abburrattamento
00	14.50%	-	0.55%	9, 00%	50%
0	14.50%	-	0.65%	11.00%	72%
1	14.50%	-	0.80%	12.00%	80%
2	14.50%	-	0.95%	12.00%	85%
Whole wheat	14.50%	01.30%	1.70%	12.00%	100%

Features

For those familiar with the official and product classification of the flours, it is sufficient to specify that the sifted flour is characterized by the slight permanence of fibrous components and seed germ. It is therefore a product that is NOT completely integral (given that most of the caryopsis is removed with the first sifting step), but which, at the same time, is not completely refined and has large grains ( type 2 flour ).

Compared to the type 00, the sifted flour contains more protein (therefore more gluten); this should lead to greater strength (ratio between tenacity and extensibility of the mixture between flour and water) but, being structured in large, therefore LESS soluble granules, the combination of gliadin and glutenin is decidedly less effective. Nevertheless, the sifter flour can still be used for the production of: bread, pizza, fresh and dried pasta, desserts, etc. One of the typical characteristics of baked products made from sifted flour is the greater hydration of cooked food.

Below we will summarize the sensory, chemical, physical and microbiological characteristics of a biological type 2 buratto flour (strength of "medium" flour, useful for some pastry preparations such as puff pastry, canapés and babà, but also for types of bread as a rosette, ciabatta, baguettes etc.).