Petra 5078
Molino Quaglia
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.
Optimal hydration: 68% – 85%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 6-20 hoursat 22°C
TestedStrong gluten network for medium-long proving at controlled temps. Recommended for Pinsa and Roman-style. 0.1-0.2% fresh yeast. Hydration 68-85%.
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Best For
Pizza Classica
Technical Specifications
Absorption | 60% |
Ash Content | 0.7% |
Falling Number | 300ms |
Molino Quaglia Petra 5078 is a type 0 flour, W365 strength, 13.7% protein, a P/L ratio of 0.65, a recommended hydration range of 68–85%, and 60% absorption. 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. It ferments best over 6.1–20 hours at room temp (22°C). Strong gluten network for medium-long proving at controlled temps. Recommended for Pinsa and Roman-style. 0.1-0.2% fresh yeast. Hydration 68-85%.
pizza, roman-style, pinsa, spelt, high-hydration, digestible