Petra's retail all-purpose Type 00 flour in convenient 1kg bags. Never bleached, partially sprouted, glyphosate-free with all Petra's quality standards. Versatile for bread, cookies, sponge cakes, and pasta. Entry point to the Petra ecosystem for home bakers.
Petra's retail all-purpose Type 00 flour in convenient 1kg bags. Never bleached, partially sprouted, glyphosate-free with all Petra's quality standards. Versatile for bread, cookies, sponge cakes, and pasta. Entry point to the Petra ecosystem for home bakers.
The catalog window for Molino Quaglia Petra "Chef" is 3.1–9.6 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.
Absorption | 54% |
Ash Content | 0.55% |
Petra "Chef" | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.55 | 0.50-0.05 |
Protein | 11.5% | 11.9%+0.4% |
Hydration | — | — |
Maturation | 3.1-9.6h 22°C | 4-6h 22°C-1h |
