Molino Quaglia Petra 6384 Tipo "00" Italian Panettone Flour - 12.5kg
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...
View full detailsMolino Quaglia are family millers. Over time flour has lost its identity, so much so that still today, many 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 doughy form. And the miller's task is choosing every year the best wheat and process it with care respecting its nutritional properties and full taste.
Wheat & Technology.
In over a century and generation after generation, the Quaglia family has improved its ability to recognise the quality of wheat, dealing directly with farmers and wheat storage organisations, and, at the same time, constantly updating the technology of milling systems. Molino Quaglia has always been at the forefront, from the days when the stones were operated by the water of the Adige river until today's plant, which is equipped with the most sophisticated tools for cleaning, optical sorting, cylinder, and stone grinding common wheat.
Italian Common Wheat.
Italy purchases from EU countries and imports from abroad more than 60% of its common wheat. In this market scenario, the Quaglia family has always expressed special attention towards Italian farmers, stimulating them to use sustainable farming techniques, such as integrated and organic farming, through supply chain contracts. Today, Molino Quaglia purchases Italy more than 60% (aiming at an ideal 75%) of its demand for grains: an exceptional result with positive consequences for the rural economy of the surrounding areas and for the environment in general.
Natural Technology.
Molino Quaglia's petra flours are natural, i.e. They only contain common wheat that is ground to be used in the dough for sweet and savoury bakery products without adding anything to the strength of nature to help them control the rising power of yeast. The journey of wheat on its way to becoming flour, through the 7 floors of the modern mill, starts from the state-of-the-art optical sorter (the miller's bionic eye), that rejects impure or deformed kernels one by one to guarantee maximum food safety. A cleaner flour is a more stable flour during the dough maturation and proving phases because of the lower sensitivity to climate variations. Also, thanks to the only working example installed in Italy of the particle size meter (the miller's bionic hand), which measures every particle with laser accuracy for a more even flour.
Petra and the Environment.
Petra is the daughter of traditional and sustainable agriculture. And the second is her preferred one. The stone-milled wheat grows using integrated farming techniques, whereas cylinder-milled wheat comes from organic or traditional farming. Molino Quaglia drives farmers to convert to sustainable models of (integrated, organic, or biodynamic) farming by paying a higher price to set off the lower yield.
Buy Petra Flour in the UK at Ratton Pantry.
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...
View full detailsPetra 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...
View full detailsPetra 5063 Special is the favorite flour of Neapolitan style pizza makers. This flour remains stable over time, even under different climatic condi...
View full detailsPetra 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...
View full detailsBlend 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...
View full detailsPetra 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 ...
View full detailsPetra 0102 HP Type "1" soft wheat flour - partially from sprouted wheat.The revolution in pizzeria and bread making. Ideal for flat pizza, pizza in...
View full detailsPETRA 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...
View full detailsFlour coming from durum wheat is called re-milled semolina. Traditionally it was mainly produced in the regions of Southern Italy, but now its pro...
View full detailsPetra 9 is a 100% soft wheat flour from climate selection, stone ground with the innovative augmented stone milling process for a perfect optical ...
View full detailsFlour coming from durum wheat is called re-milled semolina. Traditionally it was mainly produced in the regions of Southern Italy, but now its pro...
View full detailsPetra 1 is a 100% soft wheat Tipo "1" (Type 1) flour from climate selection, stoneground with the innovative augmented stone milling process for a...
View full details