Petra 5072
Molino Quaglia
Type 0 flour (W320-340) enriched with stabilized toasted wheat germ. Develops a strong yet flexible gluten network ideal for Roman pizza and pinsa. The wheat germ adds nutrition and makes the dough noticeably softer and more extensible. Best at 24-72h cold retard.
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 (W330). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Best For
Molino Quaglia Petra 5072 is a type 0 flour, W330 strength, 13.85% protein, a P/L ratio of 0.65, and a recommended hydration range of 60–68%. Type 0 flour (W320-340) enriched with stabilized toasted wheat germ. Develops a strong yet flexible gluten network ideal for Roman pizza and pinsa. The wheat germ adds nutrition and makes the dough noticeably softer and more extensible. Best at 24-72h cold retard. It ferments best over 12–36 hours at room temp (22°C). Very strong flour (W330). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.