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. It contains sprouted grains to activate and amplify the enzymatic activity of wheat.
Petra® 0HP is the first flour that meets all the needs of the youngest pizza makers . The careful selection of wheats, combined with the exclusive Petraviva® sprouting process, allows in fact to obtain a new type of gluten mesh, hydrated, extensible and extremely easy to apply, capable of forgiving the small mistakes of daily production .
The pronounced volume of the crust, the barely perceptible crunchiness and a sense of meltiness 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. And nothing like the balanced presence of parts of sprouted wheat in the flour can overcome this new challenge.
Petra 0HP blazes new trails in the processing of pizza dough.
For the first time a flour naturally so rich in proteins is capable of boosting water absorption and overcoming the high temperatures of the oven without creating an annoying gummy effect when chewing.
- Strength (W): 260
- Use: Contemporary Neapolitan Pizza, Teglia Romana, Pala Romana, Focaccia ...
- Maturation time: from 5h TA to 48h TC.
About 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 miller’s task is choosing every year the best wheat and to process it with care, respecting its nutritional properties and full taste.
Contains Soft what flour partially from soft sprouted wheat, calcium, Iron, thiamin, niacin.
Country of Origin
|Nutrition||Typical Values per 100g|
of which saturates
|of which sugars||1.0g|
For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame