Products

"LA 8 PLUS" with wheat germ is the flour designed for contemporary pizza with an intense aroma and the famously pronounced pizza crust, which has ...

Organic Sultanas, the perfect pantry staple and a versatile ingredient that can be used in numerous different ways. Ideal for adding to smoothies,...

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...

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...

Petra 1 is a 100% soft wheat Tipo "1" (Type 1) flour from climate selection, stoneground with the innovative augmented stone milling process for a...

Petra 3 flour is made from 100% ITALIAN WHEAT and is stone-ground. Petra 3 is a Tipo 1 (Type 1) flour, which contains fiber, enzymes and minerals ...

Blend of soft wheat flour type "0" (Type "0") and rice flour, ideal for Pinsa Romana.Free of additives, Petra 5010 gives life to highly hydrated d...

Petra 5063 Special is the favorite flour of Neapolitan style pizza makers. This flour remains stable over time, even under different climatic condi...

Petra 6384 is a soft wheat flour for panettone and large leavened products - Soft wheat flour Type/Tipo "00". This classic wheat flour is one of t...

Petra 7220 Granpasta Tipo "00" (Type "00") flour can be processed by hand or using a mixer, a sheeter or an extruder. It ensures optimum results w...

Flour coming from durum wheat is called re-milled semolina. Traditionally it was mainly produced in the regions of Southern Italy, but now its pro...

Flour coming from durum wheat is called re-milled semolina. Traditionally it was mainly produced in the regions of Southern Italy, but now its pro...

Petra 9 is a 100% soft wheat flour from climate selection, stone ground with the innovative augmented stone milling process for a perfect optical ...

Petra Unica 5037 is a soft wheat flour type "0",  W 300-340  designed for medium and long maturation/leavening, it best expresses its potential wit...