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.
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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.