Molino Quaglia Petra Unica 5037 Tipo "0" Italian Pizza Flour
Petra Unica 5037 is a soft wheat flour type "0", W 300-340 designed for medium and long maturation/leavening, it best expresses its potential with indirect processing while ensuring excellent results even with the direct method.
The richness in high-quality proteins that ensure a perfect seal and stability of the dough and high extensibility allows a prolonged life of the dough both at room temperature and with refrigerated control.
Ideal for all pizza doughs, pan pizza and long leavening focaccia (12 hours at room temperature of 24-25 ° C, up to over 48 hours managing the leavening with refrigerated control at 4 ° C). Petra Unica 5037 is a flour with a high liquid absorption capacity, very stable in processing and already balanced to ensure optimal yield for the types of processing and leavening indicated.
Ideal for processing pizzas on the plate and in shovel alla Romana and for all pizza bases where you want to enhance the characteristics of fragrance and digestibility through long maturation.
P/L 0.55 - 0.65
W 300-340
Protein: 13.2%
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 |
1520kJ/358kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 72g |
| of which sugars | 0.2g |
| Fibre | 2g |
| Protein | 13.2g |
| 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 Unica 5037 is a soft wheat flour type "0", W 300-340 designed for medium and long maturation/leavening, it best expresses its potential with indirect processing while ensuring excellent results even with the direct method.
The richness in high-quality proteins that ensure a perfect seal and stability of the dough and high extensibility allows a prolonged life of the dough both at room temperature and with refrigerated control.
Ideal for all pizza doughs, pan pizza and long leavening focaccia (12 hours at room temperature of 24-25 ° C, up to over 48 hours managing the leavening with refrigerated control at 4 ° C). Petra Unica 5037 is a flour with a high liquid absorption capacity, very stable in processing and already balanced to ensure optimal yield for the types of processing and leavening indicated.
Ideal for processing pizzas on the plate and in shovel alla Romana and for all pizza bases where you want to enhance the characteristics of fragrance and digestibility through long maturation.
P/L 0.55 - 0.65
W 300-340
Protein: 13.2%
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 |
1520kJ/358kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 72g |
| of which sugars | 0.2g |
| Fibre | 2g |
| Protein | 13.2g |
| 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
Original: $11.96
-70%$11.96
$3.59Description
Petra Unica 5037 is a soft wheat flour type "0", W 300-340 designed for medium and long maturation/leavening, it best expresses its potential with indirect processing while ensuring excellent results even with the direct method.
The richness in high-quality proteins that ensure a perfect seal and stability of the dough and high extensibility allows a prolonged life of the dough both at room temperature and with refrigerated control.
Ideal for all pizza doughs, pan pizza and long leavening focaccia (12 hours at room temperature of 24-25 ° C, up to over 48 hours managing the leavening with refrigerated control at 4 ° C). Petra Unica 5037 is a flour with a high liquid absorption capacity, very stable in processing and already balanced to ensure optimal yield for the types of processing and leavening indicated.
Ideal for processing pizzas on the plate and in shovel alla Romana and for all pizza bases where you want to enhance the characteristics of fragrance and digestibility through long maturation.
P/L 0.55 - 0.65
W 300-340
Protein: 13.2%
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 |
1520kJ/358kcal |
| Fat |
1.5g |
|
of which saturates |
0.2g |
| Carbohydrate | 72g |
| of which sugars | 0.2g |
| Fibre | 2g |
| Protein | 13.2g |
| 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
