PETRA flour 5046 cheerful Kg. 12.5 - Molino Quaglia.
Brand: Molino Quaglia
Ean:
Type 0 soft wheat flour, W 180-220, suitable for doughs that require short maturation times: 3-6 hours at room temperature 18-22 ° C. The high stability ensured by Petra 5046 means that fermentation times can be increased up to 8-12 hours by keeping the dough at a controlled temperature of 4-5 ° C, without compromising the workability of the ball. pizza chef who works with the direct method of always having a dough with the same qualitative characteristics available and thus being able to always offer the customer the same quality standard during the same evening.
The good absorption of liquids (about 54.5% of its own weight), guarantees the obtainment of a pizza base with an excellent alveolation and remarkable fragrance
The right balance of toughness and extensibility (P / L 0.55-0.65) that characterizes Petra 5046 guarantees the production of a dough with a well-proportioned internal structure and good development. For this reason it is also suitable for the production of high and soft focaccia and pizza in a pan as well as for the production of round plate pizza.
FEATURES:
Blend of varieties of soft wheat 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 cylinder milling diagram 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® 5046 is characterized by excellent technological stability, in terms of absorption and processing yield.
INGREDIANTS:
Soft wheat flour type "0".
It may contain traces of soy.
Supplier: Molino Quaglia
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