In the previous issue of Identità di Pizza, I mentioned how climate affects the choice of wheat; in the issue before that, I wrote about the original wheat project.

 Origin and climate are strongly connected. They influence each other, and together they affect the wheat’s organoleptic features, the flour’s flavour and workability, the nutrients of the baked product, the satisfaction of the consumer.

Our road in search for new quality standards for our flour, which Petra launched over a decade ago, has reached a crossroads. On the one hand we have constant technological improvement, which increases the cleanliness and quality of the flour; on the other, a perfectly transparent supply chain, in which millers must take care of transformation, and farmers (with the influence of territory, climate and cultivation techniques) must once again select the wheat through their choice of seeds.

The point of view has radically changed, affecting the entire supply chain, from seeds’ keepers to consumers, via famers and millers.

You can see the first signs of this work at Sigep in Rimini (our space will be in Hall B5D5 from the 20th to the 24th January 2018) and you can taste the first baked products at Identità Milano (from the 3rd to the 5th March 2018).

2018 will be the pilot year for Petra’s Cereali Originari. We will take all the time it takes so that a new perspective on flour can develop.

Piero Gabrieli
source: http://www.identitagolose.it/news/view.php?id=68

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