Molino QuagliaPetra 3HP Tipo 1
Type 1 wholegrain stone-milled flour using Augmented Stone Milling technology (low temperature, preserves nutrients and natural flavor). 42-44% wet gluten with absorption >85%. Excellent extensibility for pizza forming. 100% Italian grain, no additives. For all pizza types, grissini, crackers, and bread.
Comments
1great flour if you want that rustic look and taste but its not forgiving at all. overferment by an hour and its done
Technical Specifications
Absorption | 85% |
Ash Content | 0.75% |
Falling Number | 300s |
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Molino Quaglia Petra 3HP Tipo 1 is a type 1 flour, W280 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 62–75%, and 85% absorption. Type 1 wholegrain stone-milled flour using Augmented Stone Milling technology (low temperature, preserves nutrients and natural flavor). 42-44% wet gluten with absorption >85%. Excellent extensibility for pizza forming. 100% Italian grain, no additives. For all pizza types, grissini, crackers, and bread. It ferments best over 6–16 hours at room temp (22°C). Stone-milled Type 1 wholegrain flour (42-44% wet gluten). 6-16h warm fermentation. 0.2-0.4% fresh yeast. Hydration 62-75%. Excellent extensibility for pizza forming. 100% Italian grain.
pizza, bread, type-1, wholegrain, stone-milled, italian-grain