Petra 0102HP
Molino Quaglia
Type 1 flour with dried sprouted wheat grains (W320-340). Weaker than the 0101 sibling (W390-420). Controlled germination makes it highly enzymatic — fermentation is up to 30% faster than W alone suggests. Produces crispy crust with intense flavor. No enzyme additives. Best for Neapolitan, modern, and Roman pizza. Ideal with biga or poolish preferments. Better pizza taste from higher plant fat content.
Optimal hydration: 62% – 75%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 8-24 hoursat 22°C
OfficialType 1 flour with sprouted wheat (W320-340). Highly enzymatic — ferments up to 30% faster than W alone suggests. 0.1-0.2% fresh yeast. Hydration 62-75%. Best with biga or poolish preferments. No enzyme additives.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 80% |
Ash Content | 0.75% |
Falling Number | 300ms |
Molino Quaglia Petra 0102HP is a type 1 flour, W330 strength, 13.5% protein, a P/L ratio of 0.60, a recommended hydration range of 62–75%, and 80% absorption. Type 1 flour with dried sprouted wheat grains (W320-340). Weaker than the 0101 sibling (W390-420). Controlled germination makes it highly enzymatic — fermentation is up to 30% faster than W alone suggests. Produces crispy crust with intense flavor. No enzyme additives. Best for Neapolitan, modern, and Roman pizza. Ideal with biga or poolish preferments. Better pizza taste from higher plant fat content. It ferments best over 8–24 hours at room temp (22°C). Type 1 flour with sprouted wheat (W320-340). Highly enzymatic — ferments up to 30% faster than W alone suggests. 0.1-0.2% fresh yeast. Hydration 62-75%. Best with biga or poolish preferments. No enzyme additives.
pizza, bread, sprouted, type-1, biga, poolish, neapolitan, roman