Flour PETRA 5020 with out flour and rye flour, for bread and pizza doughs long leavenings
Mixture of tender wheat flour, rivacated semolina of durum wheat, oatmeal and rye.
It is a strong flour, with high liquid absorption, ideal for long-rising pizza dough also managed with refrigerated control at 4 ° C. The added cereals give a fragrance and a shading of characteristic flavor and perfume to pizza, as well as promoting a greater lightness of the finished product.
It is a strong flour, with high liquid absorption, ideal for long-rising pizza dough also managed with refrigerated control at 4 ° C. The added cereals give a fragrance and a shading of characteristic flavor and perfume to pizza, as well as promoting a greater lightness of the finished product.
Categories
Common Wheat Flour
Durum Wheat Flours
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 5020 with out flour and rye flour, for bread and pizza doughs long leaveningsType (Storage Temperature)
stable (room temp)Packaging / Sales format
12,5 kg - 2,5 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.