Molino Quaglia Petra 0HP Tipo "0" Italian Pizza Flour - 12.5kg
PETRA 0HP - THE NEOCLASSICAL PIZZA FLOUR IS BORN
Petra 0HP flour is a Tipo 0 wheat flour made from cylinder-ground Italian wheat or wheat from the European Union.Ā It contains sprouted grains to activate and amplify the enzymatic activity of wheat.Ā
PetraĀ® 0HP is the first flour that meetsĀ all the needs of the youngest pizza makersĀ .Ā The careful selection of wheats, combined with the exclusive PetravivaĀ® sprouting process, allows in fact to obtain a new type of gluten mesh, hydrated, extensible and extremely easy to apply, capable ofĀ forgiving the small mistakes of daily productionĀ .Ā
The pronouncedĀ volumeĀ of the crust, theĀ barely perceptibleĀ crunchiness and a sense ofĀ meltinessĀ during chewing are the salient features of a pizza that we can define as neoclassical, the daughter of traditions re-proposed in a contemporary key, highlighting its essential elements.Ā And nothing like the balanced presence of parts of sprouted wheat in the flour can overcome this new challenge.Ā
Petra 0HP blazes new trails in the processing of pizza dough.Ā
For the first time a flour naturally so rich in proteins is capable ofĀ boosting water absorptionĀ andĀ overcoming the high temperatures of the ovenĀ without creating an annoying gummy effect when chewing.
- Strength (W):Ā 260
- Use:Ā Contemporary Neapolitan Pizza, Teglia Romana, Pala Romana, Focaccia ...
-Ā Maturation time:Ā from 5h TA to 48h TC.
Protein: 12.5%
Ā
AboutĀ Molino Quaglia, Petra Flours
Over time flour has lost its identity, so much so that still today, main consider it a low value ingredient. From its very origin in 1913, Molino Quaglia has been committed to giving flour an irreplaceable quality, strong in the knowledge that the true ingredient is the original wheat, and flour is its dough form. The millerās task is choosing every year the best wheat and to process it with care, respecting its nutritional properties and full taste.
Ingredients
ContainsĀ Soft what flour partially from soft sprouted wheat, calcium, Iron, thiamin, niacin.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values perĀ 100g |
| Energy |
1462kJ/345kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 69.5g |
| of which sugars | 1.0g |
| Fibre | 1.5g |
| Protein | 12.5g |
| Salt | 1mg |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients inĀ bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
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Molino Quaglia Petra 0HP Tipo "0" Italian Pizza Flour - 12.5kg
Molino Quaglia Petra 0HP Tipo "0" Italian Pizza Flour - 12.5kg
PETRA 0HP - THE NEOCLASSICAL PIZZA FLOUR IS BORN
Petra 0HP flour is a Tipo 0 wheat flour made from cylinder-ground Italian wheat or wheat from the European Union.Ā It contains sprouted grains to activate and amplify the enzymatic activity of wheat.Ā
PetraĀ® 0HP is the first flour that meetsĀ all the needs of the youngest pizza makersĀ .Ā The careful selection of wheats, combined with the exclusive PetravivaĀ® sprouting process, allows in fact to obtain a new type of gluten mesh, hydrated, extensible and extremely easy to apply, capable ofĀ forgiving the small mistakes of daily productionĀ .Ā
The pronouncedĀ volumeĀ of the crust, theĀ barely perceptibleĀ crunchiness and a sense ofĀ meltinessĀ during chewing are the salient features of a pizza that we can define as neoclassical, the daughter of traditions re-proposed in a contemporary key, highlighting its essential elements.Ā And nothing like the balanced presence of parts of sprouted wheat in the flour can overcome this new challenge.Ā
Petra 0HP blazes new trails in the processing of pizza dough.Ā
For the first time a flour naturally so rich in proteins is capable ofĀ boosting water absorptionĀ andĀ overcoming the high temperatures of the ovenĀ without creating an annoying gummy effect when chewing.
- Strength (W):Ā 260
- Use:Ā Contemporary Neapolitan Pizza, Teglia Romana, Pala Romana, Focaccia ...
-Ā Maturation time:Ā from 5h TA to 48h TC.
Protein: 12.5%
Ā
AboutĀ Molino Quaglia, Petra Flours
Over time flour has lost its identity, so much so that still today, main consider it a low value ingredient. From its very origin in 1913, Molino Quaglia has been committed to giving flour an irreplaceable quality, strong in the knowledge that the true ingredient is the original wheat, and flour is its dough form. The millerās task is choosing every year the best wheat and to process it with care, respecting its nutritional properties and full taste.
Ingredients
ContainsĀ Soft what flour partially from soft sprouted wheat, calcium, Iron, thiamin, niacin.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values perĀ 100g |
| Energy |
1462kJ/345kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 69.5g |
| of which sugars | 1.0g |
| Fibre | 1.5g |
| Protein | 12.5g |
| Salt | 1mg |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients inĀ bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
Original: $59.85
-70%$59.85
$17.95Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
PETRA 0HP - THE NEOCLASSICAL PIZZA FLOUR IS BORN
Petra 0HP flour is a Tipo 0 wheat flour made from cylinder-ground Italian wheat or wheat from the European Union.Ā It contains sprouted grains to activate and amplify the enzymatic activity of wheat.Ā
PetraĀ® 0HP is the first flour that meetsĀ all the needs of the youngest pizza makersĀ .Ā The careful selection of wheats, combined with the exclusive PetravivaĀ® sprouting process, allows in fact to obtain a new type of gluten mesh, hydrated, extensible and extremely easy to apply, capable ofĀ forgiving the small mistakes of daily productionĀ .Ā
The pronouncedĀ volumeĀ of the crust, theĀ barely perceptibleĀ crunchiness and a sense ofĀ meltinessĀ during chewing are the salient features of a pizza that we can define as neoclassical, the daughter of traditions re-proposed in a contemporary key, highlighting its essential elements.Ā And nothing like the balanced presence of parts of sprouted wheat in the flour can overcome this new challenge.Ā
Petra 0HP blazes new trails in the processing of pizza dough.Ā
For the first time a flour naturally so rich in proteins is capable ofĀ boosting water absorptionĀ andĀ overcoming the high temperatures of the ovenĀ without creating an annoying gummy effect when chewing.
- Strength (W):Ā 260
- Use:Ā Contemporary Neapolitan Pizza, Teglia Romana, Pala Romana, Focaccia ...
-Ā Maturation time:Ā from 5h TA to 48h TC.
Protein: 12.5%
Ā
AboutĀ Molino Quaglia, Petra Flours
Over time flour has lost its identity, so much so that still today, main consider it a low value ingredient. From its very origin in 1913, Molino Quaglia has been committed to giving flour an irreplaceable quality, strong in the knowledge that the true ingredient is the original wheat, and flour is its dough form. The millerās task is choosing every year the best wheat and to process it with care, respecting its nutritional properties and full taste.
Ingredients
ContainsĀ Soft what flour partially from soft sprouted wheat, calcium, Iron, thiamin, niacin.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values perĀ 100g |
| Energy |
1462kJ/345kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 69.5g |
| of which sugars | 1.0g |
| Fibre | 1.5g |
| Protein | 12.5g |
| Salt | 1mg |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients inĀ bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
