Petra 7210 Frying Flour
Molino Quaglia
Toasted/roasted Type "0" wheat flour specifically for deep frying. Very low moisture (max 7%) combined with easy gelatinization makes it ideal for Italian-method frying and pastella batter. Creates thin, uniform, lump-free coating that fries to even golden color. Key advantage — batter does not absorb fat into the product interior, and frying oil stays cleaner longer. Also works for thickening bechamel, creams, and sauces. 5kg polypropylene bags. Not a pizza or bread flour.
Optimal fermentation: 2-7 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Molino Quaglia Petra 7210 Frying Flour is a recommended hydration range of 0–0%. Toasted/roasted Type "0" wheat flour specifically for deep frying. Very low moisture (max 7%) combined with easy gelatinization makes it ideal for Italian-method frying and pastella batter. Creates thin, uniform, lump-free coating that fries to even golden color. Key advantage — batter does not absorb fat into the product interior, and frying oil stays cleaner longer. Also works for thickening bechamel, creams, and sauces. 5kg polypropylene bags. Not a pizza or bread flour.