Pandough
Petra 6384 Panettone & Pastries

Molino Quaglia Petra 6384 Panettone & Pastries

Very StrongFlag of ITItaly

Type 00 Petra flour for panettone, pandoro, colomba, and focaccia veneta. Cited W 370-390 with high wet gluten. Protein composition aimed at soft, extensible enriched doughs rather than stiff Manitoba-style gluten.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
  • Hydration range. From its specs, Pandough estimates 59–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Type 00 Petra flour for panettone, pandoro, colomba, and focaccia veneta. Cited W 370-390 with high wet gluten. Protein composition aimed at soft, extensible enriched doughs rather than stiff Manitoba-style gluten.

Molino Quaglia Petra 6384 Panettone & Pastries fermentation range

The catalog window for Molino Quaglia Petra 6384 Panettone & Pastries is 6.6–21.5 hours at 22°C (72°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.

panettone, pandoro, colomba, focaccia-veneta, sourdough, enriched-doughs, type-00, professional

Bakes with this flour

Loading...

Technical Specifications

Absorption
60%
Ash Content
0.65%

Petra 6384 Panettone & Pastries vs 00 Slow H24

00 Slow H24
00 Slow H24
Strength
Very Strong · W 380Very Strong · W 380
P/L
0.600.55-0.05
Protein
16%13.2%-2.8%
Hydration
——
Maturation
6.6-21.5h 22°C18-24h 22°C+7h