Molino Quaglia Petra 0102 HP Tipo "1" Italian Pizza Flour
Petra 0102 HP Type "1" soft wheat flour - partially from sprouted wheat.
The revolution in pizzeria and bread making. Ideal for flat pizza, pizza in shovel and in Roman-style pan, focaccia, all types of bread.
Controlled sprouting allows Petra 0102 HP to express the bestĀ friabilityĀ in leavened products, which will always beĀ meltable and honeycombed, never gummyĀ .
The particular grinding technology means that Petra 0102HP combines all the ease of processing of a white flour with the aromas and taste of a type "1" flour.
The long cylinder grinding diagram is designed in such a way as to best respect the characteristics of the starting cereal.
Thanks to the stability characteristics given to the dough by controlled sprouting, PetraĀ®0102 HP is ideal for both short processes (4-6 hours at room temperature) and medium-long processes (24-48 hours with refrigerated control). To make plated pizza with PetraĀ®0102 HP, medium hydration (60-70%) is recommended.
W ļ»æ320-340
P/L 0.55 - 0.65
Protein: 13.2%
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
Contains Soft wheat flour partially from soft sprouted wheat, calcium, Iron, thiamin, niacin.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values perĀ 100g |
| Energy |
1520kJ/358kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 72g |
| of which sugars | 0.2g |
| Fibre | 2.0g |
| Protein | 13.2g |
| Salt | 0.003g |
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
Buy Molino Quaglia Petra 0102 HP Tipo "1" Italian Pizza Flour at Ratton Pantry.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Molino Quaglia Petra 0102 HP Tipo "1" Italian Pizza Flour
Molino Quaglia Petra 0102 HP Tipo "1" Italian Pizza Flour
Petra 0102 HP Type "1" soft wheat flour - partially from sprouted wheat.
The revolution in pizzeria and bread making. Ideal for flat pizza, pizza in shovel and in Roman-style pan, focaccia, all types of bread.
Controlled sprouting allows Petra 0102 HP to express the bestĀ friabilityĀ in leavened products, which will always beĀ meltable and honeycombed, never gummyĀ .
The particular grinding technology means that Petra 0102HP combines all the ease of processing of a white flour with the aromas and taste of a type "1" flour.
The long cylinder grinding diagram is designed in such a way as to best respect the characteristics of the starting cereal.
Thanks to the stability characteristics given to the dough by controlled sprouting, PetraĀ®0102 HP is ideal for both short processes (4-6 hours at room temperature) and medium-long processes (24-48 hours with refrigerated control). To make plated pizza with PetraĀ®0102 HP, medium hydration (60-70%) is recommended.
W ļ»æ320-340
P/L 0.55 - 0.65
Protein: 13.2%
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
Contains Soft wheat flour partially from soft sprouted wheat, calcium, Iron, thiamin, niacin.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values perĀ 100g |
| Energy |
1520kJ/358kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 72g |
| of which sugars | 0.2g |
| Fibre | 2.0g |
| Protein | 13.2g |
| Salt | 0.003g |
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
Buy Molino Quaglia Petra 0102 HP Tipo "1" Italian Pizza Flour at Ratton Pantry.
Original: $15.95
-70%$15.95
$4.78Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Petra 0102 HP Type "1" soft wheat flour - partially from sprouted wheat.
The revolution in pizzeria and bread making. Ideal for flat pizza, pizza in shovel and in Roman-style pan, focaccia, all types of bread.
Controlled sprouting allows Petra 0102 HP to express the bestĀ friabilityĀ in leavened products, which will always beĀ meltable and honeycombed, never gummyĀ .
The particular grinding technology means that Petra 0102HP combines all the ease of processing of a white flour with the aromas and taste of a type "1" flour.
The long cylinder grinding diagram is designed in such a way as to best respect the characteristics of the starting cereal.
Thanks to the stability characteristics given to the dough by controlled sprouting, PetraĀ®0102 HP is ideal for both short processes (4-6 hours at room temperature) and medium-long processes (24-48 hours with refrigerated control). To make plated pizza with PetraĀ®0102 HP, medium hydration (60-70%) is recommended.
W ļ»æ320-340
P/L 0.55 - 0.65
Protein: 13.2%
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
Contains Soft wheat flour partially from soft sprouted wheat, calcium, Iron, thiamin, niacin.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values perĀ 100g |
| Energy |
1520kJ/358kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 72g |
| of which sugars | 0.2g |
| Fibre | 2.0g |
| Protein | 13.2g |
| Salt | 0.003g |
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
Buy Molino Quaglia Petra 0102 HP Tipo "1" Italian Pizza Flour at Ratton Pantry.
