Petra 6384 Panettone & Pastries
Molino Quaglia
Type 00 flour specifically developed for panettone, pandoro, colomba, and focaccia veneta — the first of its kind in Italy. W370-390 with 45-49% wet gluten. Protein composition avoids the 'stiff gluten' effect common in other strong flours — dough remains plastic and elastic throughout multi-stage sourdough processes. High water absorption with excellent moisture retention in finished products. For all complex sourdough products requiring significant fat loads and long fermentation. No additives.
Optimale hydratatie: 55% – 65%
Zeer sterke bloem, ideaal voor langdurige koude fermentatie (48-72 uur). Kan veeleisende recepten aan.
Optimale fermentatie: 12-36 uurom 26°C
OfficieelPanettone/sourdough flour (W370-390). Uses lievito madre (natural sourdough), not standard yeast fermentation. Multi-stage process — first dough 12-16h, second dough 4-8h, final proof 8-12h at 26-28C. Very strong gluten avoids "stiff gluten" effect — dough stays plastic and elastic. First flour in Italy specifically developed for panettone production.
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Pandough is nog in ontwikkeling
Achter Pandough zit één persoon en heel veel passie. Ik doe mijn best om de data zo nauwkeurig mogelijk te houden, maar op deze schaal kunnen kleine foutjes voorkomen. Als je iets opmerkt — laat het me weten. Elke vorm van steun wordt enorm gewaardeerd. Bedankt dat je er bent.
Het Best Voor
Technische specificaties
Absorptie | 60% |
Asgehalte | 0.65% |
Valgetal | 300ms |
flourDetail.seoSummary Type 00 flour specifically developed for panettone, pandoro, colomba, and focaccia veneta — the first of its kind in Italy. W370-390 with 45-49% wet gluten. Protein composition avoids the 'stiff gluten' effect common in other strong flours — dough remains plastic and elastic throughout multi-stage sourdough processes. High water absorption with excellent moisture retention in finished products. For all complex sourdough products requiring significant fat loads and long fermentation. No additives. flourDetail.seoFermentation Panettone/sourdough flour (W370-390). Uses lievito madre (natural sourdough), not standard yeast fermentation. Multi-stage process — first dough 12-16h, second dough 4-8h, final proof 8-12h at 26-28C. Very strong gluten avoids "stiff gluten" effect — dough stays plastic and elastic. First flour in Italy specifically developed for panettone production.
panettone, pandoro, colomba, focaccia-veneta, sourdough, enriched-doughs, type-00, professional