Petra 6384 Panettone & Pastries
Molino Quaglia
Type 00 flour specifically developed for panettone, pandoro, colomba, and focaccia veneta — the first of its kind in Italy. W370-390 with 45-49% wet gluten. Protein composition avoids the 'stiff gluten' effect common in other strong flours — dough remains plastic and elastic throughout multi-stage sourdough processes. High water absorption with excellent moisture retention in finished products. For all complex sourdough products requiring significant fat loads and long fermentation. No additives.
Optimal hydration: 55% – 65%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-36 hoursat 26°C
OfficialPanettone/sourdough flour (W370-390). Uses lievito madre (natural sourdough), not standard yeast fermentation. Multi-stage process — first dough 12-16h, second dough 4-8h, final proof 8-12h at 26-28C. Very strong gluten avoids "stiff gluten" effect — dough stays plastic and elastic. First flour in Italy specifically developed for panettone production.
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Technical Specifications
Absorption | 60% |
Ash Content | 0.65% |
Falling Number | 300ms |
Molino Quaglia Petra 6384 Panettone & Pastries is a type 00 flour, W380 strength, 16% protein, a P/L ratio of 0.60, a recommended hydration range of 55–65%, and 60% absorption. Type 00 flour specifically developed for panettone, pandoro, colomba, and focaccia veneta — the first of its kind in Italy. W370-390 with 45-49% wet gluten. Protein composition avoids the 'stiff gluten' effect common in other strong flours — dough remains plastic and elastic throughout multi-stage sourdough processes. High water absorption with excellent moisture retention in finished products. For all complex sourdough products requiring significant fat loads and long fermentation. No additives. It ferments best over 12–36 hours at room temp (26°C). Panettone/sourdough flour (W370-390). Uses lievito madre (natural sourdough), not standard yeast fermentation. Multi-stage process — first dough 12-16h, second dough 4-8h, final proof 8-12h at 26-28C. Very strong gluten avoids "stiff gluten" effect — dough stays plastic and elastic. First flour in Italy specifically developed for panettone production.
panettone, pandoro, colomba, focaccia-veneta, sourdough, enriched-doughs, type-00, professional