Molino Quaglia flour PETRA 7230 for bread 5 kg

This type 0 soft wheat flour is produced with grains of medium strength, which means it offers good workability both by hand and with the mixer, making it versatile for different preparation methods. It is particularly suitable for the production of various bread formats with short and medium-term leavening processes, such as for sandwiches, baguettes and traditional breads. One of its distinctive features is its high liquid absorption capacity, which means it can handle a greater amount of water than other flours, allowing for more hydrated doughs and softer, fluffier results in the finished product. Furthermore, this flour develops a particularly stable gluten, which is important when adding filling ingredients such as olives and dried fruit. Stable gluten is able to support these additions without compromising the structure and texture of the bread, ensuring a uniform, high-quality final result. In terms of provenance, this flour is a blend of soft wheat varieties selected specifically for use in the production of baked goods. The careful selection of wheat varieties and attention to detail in the manufacturing process guarantee a stable flour from a technological and hygienic point of view, without the addition of additives. This ensures constant and reliable quality in preparations, whether small home batches or large-scale productions for restaurants and bakeries.