Petra 5020
Molino Quaglia
Multigrain blend (Type 0 wheat + durum + oat + rye) for Roman-style pizza with up to 80% hydration. The oat and rye add flavor depth you won't get from straight wheat flour. Handles up to 48h fermentation at 4C. Light, crispy crumb with a distinct grain character.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-36 hoursat 22°C
TestedVery strong flour (W355). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Best For
Molino Quaglia Petra 5020 is W355 strength, 13.75% protein, a P/L ratio of 0.65, and a recommended hydration range of 60–68%. Multigrain blend (Type 0 wheat + durum + oat + rye) for Roman-style pizza with up to 80% hydration. The oat and rye add flavor depth you won't get from straight wheat flour. Handles up to 48h fermentation at 4C. Light, crispy crumb with a distinct grain character. It ferments best over 12–36 hours at room temp (22°C). Very strong flour (W355). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.