The product
Petra 5
Type 1 soft wheat flour ideal for biscuits and cakes
Code:
93754
Country of origin:
Italy - Veneto
Weight:
5 kg
Minimum order:
1 pezzo
| Description | Blend of soft wheats of Italian origin and 100% from climate selection, stone ground with the innovative technological process 'Augmented stone milling' which confers performance stability |
|---|---|
| Appearance | Impalpable, absence of lumps and foreign bodies |
| Taste | The taste is less caramelized and has a distinct grain flavour; good salivation persists in the mouth and maintains a sensation of humidity |
| Curiosity | Compared to type 0 and 00 industrial flours in one kg of Petra there are fewer parts of starch, more fibers, more vitamins and oily parts of wheat germ; the high gluten content guarantees high dough stability and a high degree of water absorption; in cooking it has an excellent reaction chromatic heat and excellent resistance to high temperatures. Wet gluten content 38-40% |
| Our selection | Petra is a line of 100% Italian soft wheat flours from a short stone-ground chain in an industrial process with a high degree of safety. feed after an accurate optical selection of the best beans and subsequent calibration of the technological profile to give greater stability performance and a flour as tasty and rich as it once was. The grain is screened with an optical sorter, ground with millstones very hard stone alloy leaving no residue in grinding. The noble bran parts of the wheat germ are retained in the final product |
| Suggestions | Perfect for making plum cakes, shortcrust pastry, cupcakes, stroisel, savarin, sponge cake, hamburger buns. Ideal with fresh mother yeast |
| Ingredients | Farina di GRANO tenero tipo '1' |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof |
| May contain traces of: | Mustard and products thereof, Soybeans and products thereof |
| Weight | 5 kg |
| Storage Conditions (packaged products) | Conservare a temperatura ambiente in luogo fresco, asciutto ed areato. Si consiglia di utilizzare il prodotto entro 10 giorni dall'apertura del sacco. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1443 kJ / 341 kcal Fat: 1,6 g of which saturates: 0,3 g Carbohydrate: 65,2 g of which sugars: 1,2 g Protein: 13 g Salt: 0,0 g Typical value per 100 g |
The producer
Molino Quaglia - Vighizzolo d'Este (PD) - Veneto
Why we chose them
For four generations now, Molino Quaglia, a family of millers since 1914, has been dedicated to stone grinding the best grains using grinding
technologies that are always in step with the times. The goal is always the same: to improve the performance of the flour while preserving its
naturalness. From this philosophy was born the now famous Petra flour project: the search for the perfect balance between the climatically variable
quality of wheat and the evolution of grinding technology, obtaining a flour loved by professionals and which guarantees stable results.
But if the flour is the result of the mill's activity, man's skills and knowledge are needed to transform it into dough: so Molino Quaglia has completed
the circle and created a school with courses designed to learn more about yeasts and dough of bread, pizza, desserts and fresh pasta.
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