Molino Quaglia PETRA 6305 Manitoba is a professional strong flour made from selected soft wheat and designed for high-structure doughs and long fermentation processes. Its high protein content and flour strength ensure elastic, stable and resistant doughs.
Perfect for panettone, brioche, colomba cakes, pastry products and high hydration doughs, PETRA 6305 guarantees excellent oven spring, airy texture and superior stability during fermentation and baking.
The controlled cast-iron cylinder milling and optical grain selection provide consistent professional performance for modern pastry and bakery applications.
Technical Features
- Type: Professional Manitoba flour
- Weight: 12.5 Kg
- Milling process: cast-iron cylinder milling
- Suitable for: panettone, brioche, pastry, long fermentation doughs
- W value: 390 – 420
- P/L ratio: 0.60 – 0.70
- Protein content: 14.0%
- Carbohydrates: 72.0%
- Fiber: 2.0%
- Fat: 1.5%
- High technological stability
- Ideal for long fermentation and high hydration
- Packaging: recyclable paper bag