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 the most popular, the first flour in Italy specifically designed to prepare big and small leavened pastry products for breakfast, as well as traditional recipes like panettone and pandoro. Back in 1998, Molino Quaglia radically changed the professional pastry sector by introducing a specific flour for each pastry preparation in replacement of the all-purpose flour commonly used at that time. This flour is natural, clean, stable and consistent like no other. It can be used to refresh the sourdough.
Petra 6384 is also ideal for refreshing mother yeast, solid, cream or liquid.
Strength flour (W370-390) resulting from the blending of soft grains naturally rich in gluten, designed for the production of leavened products. In long processes with mother yeast it expresses its potential to the maximum.
Ideal for complex processes in which several successive doughs and long leavening are carried out (panettone, pandoro, colomba and large leavened products in general) and in which high quantities of fats or candied fruit are added.
The protein composition guarantees excellent elasticity and high extensibility and ensures a perfect seal and stability of the dough that expands regularly without sagging, presenting an excellent development both in the leavening phase and in cooking even in the presence of high quantities of heavy ingredients (raisins , candied fruit, icing, etc.) The quality of the proteins is such as to avoid the stiffness effect of gluten, which usually characterizes strong flours, making the dough malleable and avoiding the phenomenon of the shrinkage of the cooked product within a few hours / days from cooking (typical of flours with added gluten) The high absorption index of liquids is accompanied by the great ability to retain them inside the finished product even during cooking and once cooked: the gradual release of moisture does not accompanies the "vitrification" of the dough and over time the water retention operated by the proteins of the flour, keeps the product soft, preserving and it from excessive drying out.
Blend of varieties of soft wheat selected specifically for use in pastry.
The quality standards of the selection process, combined with the technologies adopted during the processing phase, allow us to obtain a flour that is stable from a technological and hygienic point of view, without the use of additives.
Type of grinding:
Cast iron cylinder cake.
The long cylinder milling diagram is designed in such a way as to be able to better respect the characteristics of the starting grain.
Thanks to the constant control of the grinding parameters, Petra 6384 is characterized by excellent technological stability, in terms of absorption and processing yield.
Soft wheat flour type "00".
It may contain traces of soy.
P/L: 0.55 - 0.65
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||0.15g|
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