The range that we proudly distribute is consisting of two main categories:. the “Petra”: flours produced by using state of the art stone milling process and 100% Italian wheat. the “pizza professional flours”: Unica and Special, are gently milled with cast iron cylindersand made of a mix of Italian and European wheat of certified origin. Here are some technical features for each flour:. PETRA N1: strong flour, good elasticity, high liquids absorption rate, versatile flour suitable for medium/long proving for pizza, bread and pastry products.
Molino Quaglia Ist It Down
PETRA N3: strong flour, very extensible gluten, high liquids absorption rate, versatile flour suitable for medium/long proving for sweet and savoury products. Thanks to these qualities PETRA N1 and PETRA N 3 ensure stability of the dough during preparation and baking. The dough will be longer lasting, more flexible to use, tastier and more nourishing. SPECIAL: extensible gluten, optimum fast absorption and stable retention of liquids, excellent performance also at controlled temperatures. Thanks to these qualities SPECIAL ensures flexibility of use; fast forming and stabilization of the dough during preparation and baking. The dough ball will be very workable and resilient also at very thin thickness.
Molino Quaglia Ist It Ironic
Molino Quaglia The range that we proudly distribute is consisting of two main categories: the “Petra”: flours produced by using state of the art stone milling process and 100% Italian wheat. The “pizza professional flours”: Unica and Special, are gently milled with cast iron cylinders and made of a mix of Italian and European wheat of. Petra is the flour of Molino Quaglia for bakery, pastry shop, pizzeria and restaurant, by far the best for both professional and for home use. The Farina Petra is produced only WHEAT ITALIAN and is stone-ground. The fragrance and quality make it unique and irreplaceable in all its preparations.
Molino Quaglia Ist It Hard
UNICA: extensible gluten, high liquid absorption rate, stable liquid retention, excellent performance in long proving. Thanks to these qualities UNICA ensures stability of the dough during preparation and baking; optimum organoleptic structure with enhancement of crunchiness, internal softness and crust crispiness.