Type 0 all-purpose Petra flour (code 5037 Unica) from Molino Quaglia. Widely listed W 300-340 for medium to long pizza ferments and high hydration plate or pala doughs. Italian and EU wheat, no bleach.
Type 0 all-purpose Petra flour (code 5037 Unica) from Molino Quaglia. Widely listed W 300-340 for medium to long pizza ferments and high hydration plate or pala doughs. Italian and EU wheat, no bleach.
The recommended hydration range for Molino Quaglia Petra 5037 "Unica" is 65–85%. A practical starting point is 75%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Molino Quaglia Petra 5037 "Unica" can handle a home-oven range around 65–68%. The extra water helps prevent the longer bake from drying out the pizza.
The catalog window for Molino Quaglia Petra 5037 "Unica" is 48–96 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Pandough users most often plan about 39.5 hours for this flour in Traditional Napoletana, based on 9 bakes.
pizza, bread, professional, versatile, type-0, high-hydration
Absorption | 58% |
Ash Content | 0.65% |
Petra 5037 "Unica" | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | 0.60 | 0.60 |
Protein | 13.25% | 13.5%+0.3% |
Hydration | 65-85% | — |
Maturation | 4.8-15.5h 22°C | 4.8-15.5h 22°C |
