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Talk with your personal consultant Flour PETRA 5046, for pizza and bread, doughs short leavening
This flour is designed to obtain the best result from the structural point of view and digestibility in short processes, genuinely and without additives. The protein characteristics of the wheat selected for this flour allow good hydration levels (55-60%), stability being processed and a considerable fragrance. The right balance of toughness and extensibility (P / L 0.55-0.65) which characterizes Allegra guarantees the production of a mixture with a well proportioned internal structure and good development. For this reason it is also suitable for the production of tall and soft focaccias and pizza in baking dish as well as for the production of round pizza at the plate and short-lifted breads.
Categories
Common Wheat Flour
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 5046, for pizza and bread, doughs short leaveningType (Storage Temperature)
stable (room temp)Packaging / Sales format
12,5 kg
PETRA MOLINO QUAGLIA
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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.
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