Petra 3HP Tipo 1
Molino Quaglia
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.
Optimal hydration: 62% – 75%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 6-16 hoursat 22°C
TestedStone-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.
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Comments
1great flour if you want that rustic look and taste but its not forgiving at all. overferment by an hour and its done
Pandough is still early
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Technical Specifications
Absorption | 85% |
Ash Content | 0.75% |
Falling Number | 300ms |
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