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Talk with your personal consultant Flour PETRA 5072 with wheat germ, for bread and pizza doughs long leavenings
Mixture of tender wheat flour with addition of stabilized wheat germ through a special drying process that does not alter its peculiarities.
It is a strong and particularly extensible flour, ideal for medium and long leavening pizza dough also managed with refrigerated control at 4 ° C. It has a high capacity of absorption of liquid and, thanks to the contents of wheat germ, has a workability and a superior stability and ensures better yield of the cooked product.
It is a strong and particularly extensible flour, ideal for medium and long leavening pizza dough also managed with refrigerated control at 4 ° C. It has a high capacity of absorption of liquid and, thanks to the contents of wheat germ, has a workability and a superior stability and ensures better yield of the cooked product.
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 5072 with wheat germ, for bread and pizza doughs long leaveningsType (Storage Temperature)
stable (room temp)Packaging / Sales format
12,5 kg - 2,5 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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