Flour PETRA 0101 Hp type 1 sprouted, for pizza, bread and pastry
Common wheat flour type "1" partially from sprouted wheat climatically selected
Common wheat flour type “1” - partially from sprouted wheat. The gentle cylinder milling respects the sensory characteristics of the grain.
Controlled sprouting enables an improved fermentation of doughs, which leads to lighter products, with bubbles and crunchy. Ideal for pre-proved croissants and Cornetti.
Ideal for: pre-leavened croissant or Italian brioches
Common wheat flour type “1” - partially from sprouted wheat. The gentle cylinder milling respects the sensory characteristics of the grain.
Controlled sprouting enables an improved fermentation of doughs, which leads to lighter products, with bubbles and crunchy. Ideal for pre-proved croissants and Cornetti.
Ideal for: pre-leavened croissant or Italian brioches
Categories
Common Wheat Flour
Flours Mixtures of Flour and Specialities (potato starch, corn starch)
Mixes and semi-processed products for bread making and bakery products
Mixes and semi-processed products for sweets, patissery and ice-cream products
Truffles
Label name
Flour PETRA 0101 Hp type 1 sprouted, for pizza, bread and pastryType (Storage Temperature)
stable (room temp)Packaging / Sales format
5kg - 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.