Molino Quaglia Petra 5063 "Special" Tipo "0" Italian Pizza Flour
Petra 5063 Special is the favorite flour of Neapolitan style pizza makers. This flour remains stable over time, even under different climatic conditions and can be used to prepare different types of pizza, from traditional Neapolitan pizza to gourmet pizza. The high-quality protein content in the selected wheat ensures a high water absorption capacity. This flour is perfect for products that require short to medium proving times at room temperature or in the fridge, without using additives.
Type 0 soft wheat flour, W 260-280, designed for medium-term processing, with considerable flexibility of use: the good fermentation capacity and the excellent hold and stability ensured by the dough allow all its qualities to be maintained up to 8-12 hours at room temperature (20-25 ° C), as well as with controlled refrigerated control at 4 ° C. This guarantees the pizza chef to ensure the same quality of the product throughout the evening.
The absorption of liquids about 58.5% of its weight ensures an excellent production yield (greater number of balls for the same weight of flour), an excellent honeycomb and the fragrance and crispness of the pizza once cooked.
The composition is designed to ensure at the same time an excellent balance between toughness and extensibility (P / L 0.55-0.65) which ensures uniform development as well as making it very easy to work and spread.
Ideal for pizza on the plate, in a pan, by the meter prepared with a direct medium leavening method, it ensures excellent results even with longer fermentation times managed at controlled temperature (4 ° C).
Protein: 12.7%
Trade or Business Customer? Contact us today to discuss your requirements, you can also read more about the further benefits of opening a trade account here.
About Molino Quaglia, Petra Flours
Over time flour has lost its identity, so much so that still today, main consider it a low value ingredient. From its very origin in 1913, Molino Quaglia has been committed to giving flour an irreplaceable quality, strong in the knowledge that the true ingredient is the original wheat, and flour is its dough form. The miller’s task is choosing every year the best wheat and to process it with care, respecting its nutritional properties and full taste.
Ingredients
Contains Wheat. May contain Soya.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values per 100g |
| Energy |
1511kJ/356kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 72g |
| of which sugars | 0.2g |
| Fibre | 2g |
| Protein | 12.7g |
| Salt | 0.003g |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
Petra 5063 Special is the favorite flour of Neapolitan style pizza makers. This flour remains stable over time, even under different climatic conditions and can be used to prepare different types of pizza, from traditional Neapolitan pizza to gourmet pizza. The high-quality protein content in the selected wheat ensures a high water absorption capacity. This flour is perfect for products that require short to medium proving times at room temperature or in the fridge, without using additives.
Type 0 soft wheat flour, W 260-280, designed for medium-term processing, with considerable flexibility of use: the good fermentation capacity and the excellent hold and stability ensured by the dough allow all its qualities to be maintained up to 8-12 hours at room temperature (20-25 ° C), as well as with controlled refrigerated control at 4 ° C. This guarantees the pizza chef to ensure the same quality of the product throughout the evening.
The absorption of liquids about 58.5% of its weight ensures an excellent production yield (greater number of balls for the same weight of flour), an excellent honeycomb and the fragrance and crispness of the pizza once cooked.
The composition is designed to ensure at the same time an excellent balance between toughness and extensibility (P / L 0.55-0.65) which ensures uniform development as well as making it very easy to work and spread.
Ideal for pizza on the plate, in a pan, by the meter prepared with a direct medium leavening method, it ensures excellent results even with longer fermentation times managed at controlled temperature (4 ° C).
Protein: 12.7%
Trade or Business Customer? Contact us today to discuss your requirements, you can also read more about the further benefits of opening a trade account here.
About Molino Quaglia, Petra Flours
Over time flour has lost its identity, so much so that still today, main consider it a low value ingredient. From its very origin in 1913, Molino Quaglia has been committed to giving flour an irreplaceable quality, strong in the knowledge that the true ingredient is the original wheat, and flour is its dough form. The miller’s task is choosing every year the best wheat and to process it with care, respecting its nutritional properties and full taste.
Ingredients
Contains Wheat. May contain Soya.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values per 100g |
| Energy |
1511kJ/356kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 72g |
| of which sugars | 0.2g |
| Fibre | 2g |
| Protein | 12.7g |
| Salt | 0.003g |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
Description
Petra 5063 Special is the favorite flour of Neapolitan style pizza makers. This flour remains stable over time, even under different climatic conditions and can be used to prepare different types of pizza, from traditional Neapolitan pizza to gourmet pizza. The high-quality protein content in the selected wheat ensures a high water absorption capacity. This flour is perfect for products that require short to medium proving times at room temperature or in the fridge, without using additives.
Type 0 soft wheat flour, W 260-280, designed for medium-term processing, with considerable flexibility of use: the good fermentation capacity and the excellent hold and stability ensured by the dough allow all its qualities to be maintained up to 8-12 hours at room temperature (20-25 ° C), as well as with controlled refrigerated control at 4 ° C. This guarantees the pizza chef to ensure the same quality of the product throughout the evening.
The absorption of liquids about 58.5% of its weight ensures an excellent production yield (greater number of balls for the same weight of flour), an excellent honeycomb and the fragrance and crispness of the pizza once cooked.
The composition is designed to ensure at the same time an excellent balance between toughness and extensibility (P / L 0.55-0.65) which ensures uniform development as well as making it very easy to work and spread.
Ideal for pizza on the plate, in a pan, by the meter prepared with a direct medium leavening method, it ensures excellent results even with longer fermentation times managed at controlled temperature (4 ° C).
Protein: 12.7%
Trade or Business Customer? Contact us today to discuss your requirements, you can also read more about the further benefits of opening a trade account here.
About Molino Quaglia, Petra Flours
Over time flour has lost its identity, so much so that still today, main consider it a low value ingredient. From its very origin in 1913, Molino Quaglia has been committed to giving flour an irreplaceable quality, strong in the knowledge that the true ingredient is the original wheat, and flour is its dough form. The miller’s task is choosing every year the best wheat and to process it with care, respecting its nutritional properties and full taste.
Ingredients
Contains Wheat. May contain Soya.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values per 100g |
| Energy |
1511kJ/356kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 72g |
| of which sugars | 0.2g |
| Fibre | 2g |
| Protein | 12.7g |
| Salt | 0.003g |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
