Molino Quaglia Petra 5072
Very StrongItaly
Molino Quaglia Petra 5072: a Tipo 0 soft wheat flour blend with stabilised wheat germ, W 320 to 340 and P/L 0.60 to 0.70. The mill calls it a strong and particularly extensible flour for pizza doughs with medium and long rises, including doughs held refrigerated at 4°C, and credits the germ with better handling and stability. Molino Quaglia recommends up to 16 hours at 20°C, or beyond 48 hours refrigerated at +4°C, and gives no upper limit for the cold rise. Sold in 12.5 kg and 2.5 kg paper sacks.
Contains: wheat 0, wheat germ
How the calculator uses this flour
- Fermentation window. With W 330 and 13.8% protein, the dough peaks after about 10 h at 22°C, inside a 5–17 h window. In the fridge at 4°C, it holds 4–57 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Quaglia Petra 5072: a Tipo 0 soft wheat flour blend with stabilised wheat germ, W 320 to 340 and P/L 0.60 to 0.70. The mill calls it a strong and particularly extensible flour for pizza doughs with medium and long rises, including doughs held refrigerated at 4°C, and credits the germ with better handling and stability. Molino Quaglia recommends up to 16 hours at 20°C, or beyond 48 hours refrigerated at +4°C, and gives no upper limit for the cold rise. Sold in 12.5 kg and 2.5 kg paper sacks.
Bakes with this flour
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