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Petra 0102 HP

Petra 0102 HP

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 a high stability during the fermentation. The final product will be more light, crispy and improve its shelf life.
Scan the QR code to learn 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

NUTRITIONAL FACTS

HOW TO USE

Thanks to the sprouting process, Petra®0102 HP is ideal  for short leavening  (4-6 hours at room temperature) and for medium-long processing (24-48 hours with refrigerated control).
For making a classical pizza with Petra®0102 HP we recommend medium hydrations (60-70%).
Petra's Gtrainer are available to provide recipes and technical advice for using Petra®0102 HP.

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 paper bag.
5 kg polypropylene bag.

Ultima revisione: 29-10-2020

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Petra 0102 HP

Type “1” flour from partially sprouted wheat

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, ensures an optimal fermentation of doughs for crunchy and light products, the wheat aroma is enhanced.

My Image

Petra 0102 HP

Type “1” flour from partially sprouted wheat

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, ensures an optimal fermentation of doughs for crunchy and light products, the wheat aroma is enhanced.

PETRA srl - Vighizzolo d'Este (PD) IT03968430284