Molino Quaglia Petra 5010 Tipo "0" Italian Pinsa Romana Flour - 12.5kg
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 doughs that are ideal for medium and long leavening, only thanks to the protein quality of the specially selected wheat.
Doughs made with Petra 5010 are stable and easy to work with. The finished product is characterized by a marked lightness and a unique friability. The rice flour ensures maximum crunch to the bite.
Pinsa Romana, pizza in focaccia pan with medium and long leavening (8 hours at room temperature of 22-25 ° C, up to 48 hours with refrigerated control at 4 ° C), Bread.
It can be used with direct, indirect processing and with live mother yeast.
Blend of varieties of soft wheat and rice, selected specifically for use in white art.
The qualitative standards of the selection process, combined with the technologies adopted during the processing phase, allow to obtain a stable flour from a technological and hygienic point of view.
TYPE OF GRINDING:
Cast iron cylinder cake.
The long milling diagram with cylinders is designed in such a way as to best respect the characteristics of the starting grain.
Thanks to the constant control of the grinding parameters, Petra® 5010 is characterized by excellent technological stability, in terms of absorption and processing yield.
Type "0" soft wheat flour, rice flour.
It may contain traces of soy.
P/L: 0.55 - 0.65
W: 300 - 340
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 Wheat. May contain Soya.
Country of Origin
|Nutrition||Typical Values per 100g|
of which saturates
|of which sugars||0.2g|
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