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Petra 0101HP

Petra 0101HP

CHARACTERISTICS

Blend of varieties of soft wheat selected in a specific way to guarantee the best protein quality of the finished product.
Controlled sprouting guarantee to obtain light products, more crispy and improve the shelf life in the final preparations.
Scan the QR code to find out more about controlled sprouting!

MILLING PROCESS

Cast Iron cylinders grinding process

The grinding process with a long diagram allows to respect the natural characteristics of organic wheat. The careful selection, cleaning and calibration process of the product allow us to guarantee the best hygienic, sanitary and technological standards.

TECHNICAL CHARATTERISTICS

Petra's G'trainer are available to provide further technical informations of this product

NUTRITIONAL FACTS

HOW TO USE

For the creation of a pre-leavened puffed product it is essential to use a blast chiller that reduces the temperature of the product in the shortest possible time.
Tis flour is ideal also for making a direct and indirect dough with a long fermentation.
Petra's G'trainer are available to provide further technical informations of this product

INGREDIENTS

Soft wheat flour Type “1" partially sprouted

STORAGE AND OTHER POSSIBLE ALLERGENS

Cool, dry and ventilated Storage.
The conservation conditions of the flour determine its behavior and yield during use. Incorrect storage can compromise the technical potential of the flour ensured by Molino Quaglia. it is essential to keep the product off the ground, not resting on the walls, away from heat sources. It is recommended to use the product within 10 days from the opening date, in order to maintain its characteristics unaltered.

temperature: 20-22 ° C
humidity: 65 - 68% R.H.


It may contain traces of soy seeds and mustard seeds

PACKAGING

12.5 Kg paper bag.

Ultima revisione: 14-10-2020

Petra 0101HP

Common wheat flour type "1" partially  from sprouted wheat climatically selected

Common wheat flour type “1” - partially from sprouted wheat. The gentle cylinder milling respects the sensory characteristics of the grain.

The controlled sprouting, which is the result of Petra- Molino Quaglia’s five-year research, renders mixtures more resilient to freezing. Ideal for pre-proved croissants and Cornetti.

Ideal for: pre-leavened croissant or Italian brioches

Petra 0101HP

Common wheat flour type "1" partially  from sprouted wheat climatically selected

Common wheat flour type “1” - partially from sprouted wheat. The gentle cylinder milling respects the sensory characteristics of the grain.

The controlled sprouting, which is the result of Petra- Molino Quaglia’s five-year research, renders mixtures more resilient to freezing. Ideal for pre-proved croissants and Cornetti.

Ideal for: pre-leavened croissant or Italian brioches

PETRA srl - Vighizzolo d'Este (PD) IT03968430284