100% Italian wholegrain stone-milled flour. Augmented Stone Milling with whole grains preserves all nutrients. 45-47% wet gluten; the mill quotes baking absorption above 90%. High fiber content, soak fiber before mixing with yeast. More stable than typical stone-milled flours thanks to precise milling control. Rich, intense wheat aroma. For all bread types, fresh pasta, pizza, and high-hydration applications. No additives, no glyphosate.
Contains: wheat (wholemeal)
100% Italian wholegrain stone-milled flour. Augmented Stone Milling with whole grains preserves all nutrients. 45-47% wet gluten; the mill quotes baking absorption above 90%. High fiber content, soak fiber before mixing with yeast. More stable than typical stone-milled flours thanks to precise milling control. Rich, intense wheat aroma. For all bread types, fresh pasta, pizza, and high-hydration applications. No additives, no glyphosate.
The recommended hydration range for Molino Quaglia Petra 9HP Stone-Milled Whole Grain is 60–90%. A practical starting point is 75%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
whole-wheat, stone-ground, high-hydration, italian-grain, flavor-forward
Ash Content | 1.3–1.7% |
Petra 9HP Stone-Milled Whole Grain | ||
|---|---|---|
Strength | — | Strong · W 310 |
Protein | 14.5% | — |
Hydration | 60-90% | — |
Maturation | — | — |
