Petra 9HP Stone-Milled Whole Grain
Molino Quaglia
100% Italian wholegrain stone-milled flour. Augmented Stone Milling with whole grains preserves all nutrients. 45-47% wet gluten with >90% absorption. 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.
Optimal hydration: 75% – 95%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-12 hoursat 22°C
TestedStone-milled wholegrain flour (45-47% wet gluten, >90% absorption). 4-12h warm fermentation. 0.2-0.4% fresh yeast. Hydration 75-90%+. IMPORTANT — soak the fiber before mixing with yeast to avoid competition for water.
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Technical Specifications
Absorption | 90% |
Ash Content | 1.5% |
Falling Number | 300ms |
Molino Quaglia Petra 9HP Stone-Milled Whole Grain is a type wholemeal flour, 14.4% protein, a recommended hydration range of 75–95%, and 90% absorption. 100% Italian wholegrain stone-milled flour. Augmented Stone Milling with whole grains preserves all nutrients. 45-47% wet gluten with >90% absorption. 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. It ferments best over 4–12 hours at room temp (22°C). Stone-milled wholegrain flour (45-47% wet gluten, >90% absorption). 4-12h warm fermentation. 0.2-0.4% fresh yeast. Hydration 75-90%+. IMPORTANT — soak the fiber before mixing with yeast to avoid competition for water.
whole-wheat, stone-ground, high-hydration, italian-grain, flavor-forward