Petra flour is made from 100% ITALIAN WHEAT and is stone ground.
Contains fibers, enzymes and mineral salts which are naturally contained in the kernels.
Petra it is obtained by crushing the wheat in order to keep all the content of the grain of the wheat unaltered, including the precious wheat germ, which is a source of noble nutritional principles.
PRODUCTIONS INDICATED
Petra 3 excellent for the production of pizza, focaccia, bread sticks and crackers.
TYPE OF DOUGH
Direct method leavened doughs with both brewer's yeast and mother yeast. Semi-direct leavened dough with carryover dough.
Indirect method leavened doughs with both brewer's yeast and mother yeast.
DOUGH DURATION
Dough leavened up to 16 hours outside the refrigeration cell at 20 degrees.
Over 48 hours in a 4-degree refrigeration cell.
Excellent and prolonged shelf life both at ambient and negative temperatures
Download the technical sheet to get all the information on this fantastic flour
Marca | Molino Quaglia |
EAN | 0643845855581 |