PETRA MOLINO QUAGLIA - 6384 for Panettone and Large Leavened Pieces 5 Kg

Soft wheat flour type "00". Ideal for refreshing sourdough.
Strong flour (W370-390) resulting from the blend of soft grains naturally rich in gluten, intended for making leavened products. It shows its full potential in a long sourdough fermentation.
Ideal for complex processes involving multiple successive doughs and long rising times (panettone, pandoro, colomba, and large leavened products in general) where large amounts of fat or candied fruit are added.
The protein composition guarantees excellent elasticity and high extensibility, ensuring perfect dough tightness and stability, which expands evenly without collapsing, showing excellent development both during the rising phase and baking, even with large quantities of heavy ingredients (raisins, candied fruit, glaze, etc.).
The quality of the proteins prevents the gluten rigidity effect, which is usually a characteristic of strong flours, making the dough pliable and avoiding the shrinkage phenomenon of the baked product a few hours/days after baking (typical of flours with added gluten).
The high liquid absorption rate goes hand in hand with a great capacity to retain liquids in the finished product, even during baking and once baked: the gradual release of moisture in the oven does not cause the dough to "vitrify," and over time, the water retention ensured by the flour proteins keeps the product soft, preventing it from drying out.

Ingredients: Wheat flour type '00'.

May contain traces of soy and mustard.