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Talk with your personal consultant Flour PETRA 0102 HP type 1 sprouted, for pizza, bread and focaccia
Type “1” flour from partially sprouted wheat
Common wheat flour type “1” - partially from sprouted wheat. The gentle cylinder milling respects the sensory characteristics of the grain.
The controlled sprouting, which is the result of Molino Quaglia’s five-year research, enables an optimal fermentation of mixtures for crunchy and light products where the wheat aroma is enhanced.
Common wheat flour type “1” - partially from sprouted wheat. The gentle cylinder milling respects the sensory characteristics of the grain.
The controlled sprouting, which is the result of Molino Quaglia’s five-year research, enables an optimal fermentation of mixtures for crunchy and light products where the wheat aroma is enhanced.
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
Label name
Flour PETRA 0102 HP type 1 sprouted, for pizza, bread and focacciaType (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.
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