Molino Quaglia PETRA 6390 is a professional type “00” soft wheat flour specifically developed for puff pastry, croissants, laminated brioche and laminated yeast doughs. Produced from selected wheat and gently milled with cast-iron cylinders, it ensures excellent technical performance and consistent lamination.
Its high flour strength and balanced gluten structure allow elastic doughs capable of handling multiple folds and long processing times without losing stability.
PETRA 6390 guarantees excellent oven spring and creates crispy, airy and perfectly layered baked products.
Technical Features
- Type: Type “00” soft wheat flour
- Weight: 12.5 Kg
- Milling process: gentle cast-iron cylinder milling
- Suitable for: puff pastry, croissants, laminated brioche
- W value: 350 – 360
- P/L ratio: 0.55 – 0.65
- Protein content: 13.0% – 14.0%
- Wet gluten: 42% – 44%
- Excellent elasticity and lamination resistance
- Ideal for professional pastry applications
- Storage: keep in a cool, dry and ventilated place