Petra 0101 Bread Petraviva
Molino Quaglia
Type "1" flour with dried sprouted wheat grains. The sprouting process makes it highly enzymatic despite W390-420, producing faster fermentation, crispy crust, and intense flavor. Augmented Stone Milling keeps wheat temperature low, preserving workability and stability. No additives. Best for high-hydration pizza, brioche, croissants, ciabatta. Use biga or poolish method. Selected wheat from multiple regions for optimal protein quality. Controlled germination gives lighter, more brittle finished products.
Optimale hydratatie: 65% – 75%
Zeer sterke bloem met uitstekende rekbaarheid. Kan hoge hydratatie prachtig aan — perfect voor Napolitaanse pizza en lange fermentaties.
Optimale fermentatie: 8-24 uurom 22°C
OfficieelContains dried sprouted wheat grains — highly enzymatic despite W390-420. Faster fermentation than W alone would suggest. 0.1-0.2% fresh yeast. Hydration 65-75%. Ideal for biga and poolish preferments. Produces lighter, more brittle crust texture than standard high-W flours.
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Pandough is nog in ontwikkeling
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flourDetail.seoSummary Type "1" flour with dried sprouted wheat grains. The sprouting process makes it highly enzymatic despite W390-420, producing faster fermentation, crispy crust, and intense flavor. Augmented Stone Milling keeps wheat temperature low, preserving workability and stability. No additives. Best for high-hydration pizza, brioche, croissants, ciabatta. Use biga or poolish method. Selected wheat from multiple regions for optimal protein quality. Controlled germination gives lighter, more brittle finished products. flourDetail.seoFermentation Contains dried sprouted wheat grains — highly enzymatic despite W390-420. Faster fermentation than W alone would suggest. 0.1-0.2% fresh yeast. Hydration 65-75%. Ideal for biga and poolish preferments. Produces lighter, more brittle crust texture than standard high-W flours.
pizza, type-1, high-protein, long-rise, professional, sprouted-wheat, biga, poolish, high-hydration