Type 0 soft wheat flour, with a strength rating of W180-220, is ideal for doughs that require short maturation times, from 3 to 6 hours at a room temperature of 18-22°C. However, thanks to the stability offered by Petra 5046, fermentation times can be extended up to 8-12 hours, maintaining the dough at a controlled temperature of 4-5°C, without compromising the workability of the ball. This allows the pizza chef to always guarantee the same quality standard throughout the evening, providing customers with a pizza that is consistent in terms of quality. The excellent absorption of liquids, equal to 54.5% of its weight, ensures a pizza base with an excellent honeycomb structure and a delicious aroma. The right combination of toughness and extensibility (P/L 0.55-0.65) characterizes Petra 5046, guaranteeing the production of a dough with a well-proportioned internal structure and excellent development. This characteristic also makes it suitable for the preparation of tall, soft focaccias and pan pizza, as well as for the production of round plated pizza. In summary, this flour offers the necessary flexibility for doughs with variable processing times, always guaranteeing a high quality, fragrant pizza with a perfect structure.
Molino Quaglia flour PETRA 5046 allegra Kg. 12,5
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28.03 €
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24/48h in Italy, 48/72h in Europe with Standard and Express options
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