Petra 5010
Molino Quaglia
Wheat and toasted rice flour blend designed for pinsa romana. W300-340 with 42-43% wet gluten and >85% absorption. The toasted rice adds crispiness and enhances water absorption. No soy flour (unlike many pinsa mixes). Light, crispy, melt-in-your-mouth results. For pinsa romana, Roman-style pizza, focaccia. Medium to long rise. No additives.
Optimal hydration: 58% – 65%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 5-16 hoursat 22°C
TestedWheat/rice flour blend for pinsa romana (W300-340). Medium-long rise 12-24h. 0.1-0.2% fresh yeast. Hydration 70-85%. Toasted rice flour adds crispiness and water absorption. No soy flour. Stable and easy to work.
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Pizza Classica
Technical Specifications
Absorption | 85% |
Molino Quaglia Petra 5010 is a type 0 flour, W320 strength, 12.65% protein, a P/L ratio of 0.60, a recommended hydration range of 58–65%, and 85% absorption. Wheat and toasted rice flour blend designed for pinsa romana. W300-340 with 42-43% wet gluten and >85% absorption. The toasted rice adds crispiness and enhances water absorption. No soy flour (unlike many pinsa mixes). Light, crispy, melt-in-your-mouth results. For pinsa romana, Roman-style pizza, focaccia. Medium to long rise. No additives. It ferments best over 4.8–15.5 hours at room temp (22°C). Wheat/rice flour blend for pinsa romana (W300-340). Medium-long rise 12-24h. 0.1-0.2% fresh yeast. Hydration 70-85%. Toasted rice flour adds crispiness and water absorption. No soy flour. Stable and easy to work.
pizza, pinsa-romana, roman-style, type-0, rice-flour, high-hydration, professional