Molino Quaglia PETRA 5046 Allegra is a type “0” soft wheat flour specifically designed for quick dough preparation and short fermentation processes. Made from certified Italian and European wheat selections, it provides stable, fragrant and easy-to-handle doughs.
The gentle cast-iron cylinder milling process preserves the cereal’s natural qualities and ensures excellent elasticity and resistance, even with thin pizza stretching. PETRA 5046 Allegra is ideal for traditional pizza, tray pizza and focaccia, delivering crispy crusts and soft interiors.
Its digestibility and dough stability make it an excellent professional flour for pizzerias, bakeries and artisan laboratories.
Technical Features
- Type: Type “0” soft wheat flour
- Weight: 12.5 Kg
- Milling process: gentle cast-iron cylinder milling
- Suitable for: pizza, tray pizza, focaccia
- Ideal for: short fermentation doughs
- W value: 180 – 220
- P/L ratio: 0.55 – 0.65
- Protein content: 11% – 11.5%
- Wet gluten: up to 39%
- Liquid absorption: up to 65%
- Excellent resistance to high baking temperatures
- Storage: keep in a cool, dry and ventilated place