Unique specialty blend of soft wheat, wholegrain spelt (farro), soy flour, and toasted bran. Creates exceptionally crispy, aromatic crusts with improved digestibility. Specifically formulated for Roman-style pizza and Pinsa. The farro and soy add complexity and nutrition. Supports up to 85% hydration.
Unique specialty blend of soft wheat, wholegrain spelt (farro), soy flour, and toasted bran. Creates exceptionally crispy, aromatic crusts with improved digestibility. Specifically formulated for Roman-style pizza and Pinsa. The farro and soy add complexity and nutrition. Supports up to 85% hydration.
The recommended hydration range for Molino Quaglia Petra 5078 is 55–70%. A practical starting point is 63%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a very strong flour, Molino Quaglia Petra 5078 can handle a home-oven range around 64–68%. The extra water helps prevent the longer bake from drying out the pizza.
The catalog window for Molino Quaglia Petra 5078 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.
pizza, roman-style, pinsa, spelt, high-hydration, digestible
Absorption | 60% |
Ash Content | 0.7% |
Petra 5078 | ||
|---|---|---|
Strength | Very Strong · W 365 | Very Strong · W 370 |
P/L | 0.65 | — |
Protein | 13.7% | 14.5%+0.8% |
Hydration | 55-70% | — |
Maturation | 4.9-16h 20°C | 8-24h 22°C+6h |
