Petra 5037 "Unica"
Molino Quaglia
Petra's flagship all-purpose professional flour - the 'one flour to rule them all'. W300-340 with perfect balance of strength and extensibility. Handles up to 85% hydration with ease. Made from Italian and European grains with no additives, never bleached. A true workhorse for pizzerias and bakeries.
Optimal hydration: 65% – 85%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 5-16 hoursat 22°C
TestedWorkhorse flour supporting up to 85% hydration. Excellent for both pizza and bread. 0.1-0.2% fresh yeast. W300-340 with perfect balance of strength and extensibility.
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
Falling Number | 300ms |
Molino Quaglia Petra 5037 "Unica" is a type 0 flour, W320 strength, 13.25% protein, a P/L ratio of 0.60, a recommended hydration range of 65–85%, and 58% absorption. Petra's flagship all-purpose professional flour - the 'one flour to rule them all'. W300-340 with perfect balance of strength and extensibility. Handles up to 85% hydration with ease. Made from Italian and European grains with no additives, never bleached. A true workhorse for pizzerias and bakeries. It ferments best over 4.8–15.5 hours at room temp (22°C). Workhorse flour supporting up to 85% hydration. Excellent for both pizza and bread. 0.1-0.2% fresh yeast. W300-340 with perfect balance of strength and extensibility.
pizza, bread, professional, versatile, type-0, high-hydration