PETRA MOLINO QUAGLIA - 1 HP - Type 1 - Partially Sprouted Wheat 2.5Kg
Description
WITHOUT ADDITIVES
Soft wheat flour type "1", obtained through the innovative Augmented Stone Milling process. Ideal for all bread doughs, long-rise pizza, peel and Roman-style pizza, small and large sourdough cakes. Controlled germination allows better dough fermentation, resulting in lighter, aerated, and crumbly products.
CEREALS
Blend of 100% soft wheat from climate selection, milled with the innovative augmented stone milling process, partly from sprouted wheat.
Controlled germination enhances the performance of classic Petra®1, which in this new HP version produces lighter, crumbly products with longer shelf life.
MILLING TYPE
Augmented stone milling.
After careful optical selection of healthy grains, the wheat enters the mill through a process that combines the benefits of stone wheels with those of cast iron rollers, creating flours rich in flavor and nutrients like those of the past, but with the advanced technologies of modern flour. This unique milling and sifting process produces a range of flours with more fiber, distinguished by advanced technological characteristics, introducing new standards of performance stability in bread, pizza, and leavened dessert doughs.
USAGE INSTRUCTIONS
It is recommended to use Petra®1 with medium to high hydration (60-90%).
For leavened doughs, we recommend handling at room temperature (20 °C) for up to 16 hours, or refrigerated control at +4 °C for over 48 hours.
Gentle and slow baking is always preferable, ensuring perfect drying of the product to the core and an even, golden color.
W and P/L: The W and P/L values for this flour are not expressed because the high fiber content does not allow significant results when analyzing the Chopin alveograph.
Ingredients: Type "1" wheat flour, partly from sprouted wheat.
May contain traces of soy and mustard