PETRA MOLINO QUAGLIA - 5072 - Type 0 Blend with Wheat Germ 2.5Kg
Description
WITHOUT ADDITIVES
Petra 5072 Più Vita: type 0 soft wheat flour with stabilized wheat germ (thanks to an appropriate heat treatment that does not alter its characteristics); W: 320-340.
Designed for medium and long maturation/fermentation, thanks to the content of toasted wheat germs, it allows obtaining a softer and more extensible dough (thus easier to work with) but at the same time with excellent sealing. The pizza is tastier and crumblier for the consumer even when cooled, without ever being soft on the palate.
The dough made with PiùVita adapts well to any type of oven (wood, electric, gas) and expresses its characteristics best if baked in an electric oven, slowly at low temperature. Ideal for producing flat pizza and Roman-style pizza al pala.
FEATURES
Blend of wheats specifically selected for use in pizzerias.
The quality standards of the selection process, combined with the technologies adopted during the processing phase, allow obtaining a flour that is stable from a technological and hygienic point of view.
GRINDING TYPE
The long roller milling scheme is designed to better respect the characteristics of the starting grain.
Thanks to constant control of milling parameters, Petra® 5072 is characterized by excellent technological stability, in terms of absorption and processing yield.
INGREDIENTS
Type "0" soft wheat flour, stabilized soft wheat germ
May contain traces of soy and mustard
USAGE INSTRUCTIONS
It is recommended to use it at room temperature (20 °C) up to 16 hours, or with refrigerated control at +4 °C for more than 48 hours.