PETRA 1 HP - Type 1 - Partially germinated wheat 2.5Kg


Type “1” soft wheat flour, obtained using the innovative Augmented Stone Milling process. Ideal for all bread doughs, long rise pizza, peel and romaine pizza, small and large sourdough cakes. Controlled germination allows better fermentation of the dough, leading to lighter, honeycombed and crumbly products.

Mixture of soft wheat 100% from climatic selection, milled with the innovative augmented stone milling process, partly from sprouted wheat.
Controlled germination makes it possible to increase the performance of the classic Petra®1 which, in this new HP version, makes it possible to obtain lighter, friable products with greater conservation over time.

Increased stone milling.
After a careful optical selection of healthy grains, the wheat enters the mill through a process that reconciles the merits of stone wheels with those of cast iron cylinders, giving life to flours rich in taste and nutrients like those of the past, but with high-performance technologies of modern flour. This unique grinding and sieving process gives life to a range of flours with more fiber, which stand out for cutting-edge technological characteristics, introducing new standards of performance stability in bread doughs, pizza and leavened desserts.

It is recommended to use Petra®1 with medium and high hydration (60-90%).
For yeast doughs, we recommend handling at room temperature (20°C) for up to 16 hours, or with refrigerated control at +4°C for up to over 48 hours.
Gentle and slow cooking is always preferable, ensuring perfect drying of the product down to the core and a uniform, golden color.
W and P/L: The W and P/L values ​​relating to this flour are not expressed because the high fiber content does not allow significant results to be obtained by analyzing the Chopin alveograph.

Ingredients: Type “1” wheat flour, partly from sprouted wheat.

May contain traces of military and of mustard

CHF 19.80