Type 1 wholegrain stone-milled flour using Augmented Stone Milling technology (low temperature, preserves nutrients and natural flavor). 42-44% wet gluten; the mill quotes baking absorption above 85%. Excellent extensibility for pizza forming. 100% Italian grain, no additives. For all pizza types, grissini, crackers, and bread.
Type 1 wholegrain stone-milled flour using Augmented Stone Milling technology (low temperature, preserves nutrients and natural flavor). 42-44% wet gluten; the mill quotes baking absorption above 85%. Excellent extensibility for pizza forming. 100% Italian grain, no additives. For all pizza types, grissini, crackers, and bread.
The recommended hydration range for Molino Quaglia Petra 3HP Tipo 1 is 55–75%. A practical starting point is 65%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Molino Quaglia Petra 3HP Tipo 1 can handle a home-oven range around 64–68%. The extra water helps prevent the longer bake from drying out the pizza.
The catalog window for Molino Quaglia Petra 3HP Tipo 1 is 5–16 hours at 20°C (68°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
pizza, bread, type-1, wholegrain, stone-milled, italian-grain
