Molino Quaglia Petra 7220 Pasta Flour
StrongItaly
Type 00 fresh pasta flour from Petra. High P/L (about 0.70-0.90) for shape hold and color stability over several days. Cited W 260-320.
How the calculator uses this flour
- Fermentation window. With W 290, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
- Hydration range. From its specs, Pandough estimates 59–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 00 fresh pasta flour from Petra. High P/L (about 0.70-0.90) for shape hold and color stability over several days. Cited W 260-320.
Bakes with this flour
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