Brand: Molino Quaglia

Ean:

Blend of soft wheat flour 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 meltness to the bite.
Suitable for:
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.

CEREALS:
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.

INGREDIANTS:
Type "0" soft wheat flour, rice flour.
It may contain traces of soy.

Supplier: Molino Quaglia

"The technical information, ingredients sheet, nutritional table are attached to the published object. If they are missing, you can request them by writing to info@youdreamitaly.com"

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