Petra 5063 Flour for Pizza, 12.5 kg is high-performance, stable soft type "0" wheat flour, designed for medium-fermentation (8-12 hours at room temperature), and ideal for Vera Pizza Napoletana. This stable Italian-milled flour comprised of a mixture of Italian and EU soft wheat is versatile enough for pastry chefs and at-home bakers.
Moisture: Max 15.5%
Proteins: Min 12.5-13%
P / L: 0.55-0.65
Gluten: Up to 43%
Ashes: Type 00 max 0.65% (s.s.)
Petra 5063 Flour for Pizza, 12.5 kg is ideal for Neapolitan pizzas prepared with medium leavening method.
Petra Molino Quaglia is an approved supplier of ingredients for "True Neapolitan Pizza" ("Vera Pizza Napoletana"), organized and promoted by the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana or AVPN
About Petra Molino Quaglia
A family business that started in 1914, Petra Molino Quaglia has become an important pillar of the Italian milling industry. The company was started in a small stone-grinding mill on the River Adige by Angelo Quaglia at just 13 years old, after leaving his family of millers who had been producing flour since 1853. The company has since grown and moved from the river toVighizzolo d d'Este where Angelo’s son, Annito Quaglia grew the family mill to produce industrial quantities of flour.
Ingredients: Type "0" soft wheat lour / farina di grano tenero tipo "0"