Molino Quaglia flour PETRA 6379 for puff dough, sponge cake and fried desserts 12.5 kg

Type "00" soft wheat flour is the ideal choice for preparing cream puffs and fried desserts. With a medium strength (W240-260), it is designed for doughs that require short and rapid rising, such as krapfen, light brioches and donuts, to be fried and with an open and light structure. The careful selection of soft grains based on the quality of their starch and gelatinization capacity, together with the calibrated gluten composition, ensures an adequate consistency of the dough and favors the expansion of the product, guaranteeing excellent volume development. The liquid absorption index is excellent, allowing you to obtain soft, elastic and homogeneous doughs that expand widely during cooking. Petra 6379 offers excellent cooking results: the cream puffs are well expanded, hollow inside and thin, the pancakes and donuts are light, soft and porous without being gummy, while the krapfen and other small leavened products have a fine and regular alveolation, becoming soft and free of rubberiness. This flour also ensures excellent results in the preparation of whipped masses, such as muffins, plum cakes and sponge cakes, facilitating and supporting the instant leavening typical of chemical yeast without stiffening the dough. This allows the formation of a solid structure but which opens easily in the oven thanks to the expansion of the incorporated air. In summary, Petra 6379 is the perfect choice for obtaining fried desserts and whipped masses that are light, soft and with an inviting appearance, guaranteeing excellent results in every preparation.