Flour PETRA 5010 PINSA ROMANA, for pizza and focaccia
Mixture of tender wheat flour type "0" and rice flour.
The best solution to make a dough of Roman pins Petra 5010 is ideal for the preparation of dough with medium and long leavening times thanks to the high protein content or the quality of the selected grain. The mixtures made with Petra 5010 are stable and easy to work. The final products are light and crunchy and, thanks to the rice flour, melt in the mouth.
The best solution to make a dough of Roman pins Petra 5010 is ideal for the preparation of dough with medium and long leavening times thanks to the high protein content or the quality of the selected grain. The mixtures made with Petra 5010 are stable and easy to work. The final products are light and crunchy and, thanks to the rice flour, melt in the mouth.
Categories
Common Wheat Flour
Ingredients
Mixes and semi-processed products for bread making and bakery products
Mixes and semi-processed products for sweets, patissery and ice-cream products
Label name
Flour PETRA 5010 PINSA ROMANA, for pizza and focacciaType (Storage Temperature)
stable (room temp)Packaging / Sales format
12,5 kg
PETRA MOLINO QUAGLIA
Images
Main categories
PASTA, RICE, ETHNIC PRODUCTS, CEREALS AND FLOURS RAW MATERIALS, INGREDIENTS AND SEMI-PROCESSED PRODUCTS
Petra’s Flours are the state-of-the-art expression of a family of millers who have gradually combined, like no one else, the quality of craftsmanship with avantgarde technology to transfer the pure energy of wheat grains to the table. Petra Molino Quaglia's are the state-of-the-art wheat flours the contemporary artisans use to make classic and gourmet bakery, pastry and pizza products. Inside Petra’s Mill there’s a unique school of flour where classes on how to make pizza, pastry, bread and pasta are held all through the year.