This is 100% Italian integral wheat flour ground by very hard stones that do not leave a residue.
This process ensures that specific components of the grain – than in a normal process of
grinding are discarded or lost – are used in this flour and pass to it unique tasting and
It has an amber color and a pleasantly speckled appearance, with strong evidence of the
fragments of the grain, of different colors and size
The grinding stone gives a unique taste and distinctive aromas recognizable immediately after
opening the packet.
Molino Quaglia – Vighizzolo d’Este (PD) – Veneto
Compared to the industrial flour in a kg of Petra there are fewer parts of starch, more fibers,
more vitamins and oily parts of wheat germ: the high gluten content of the dough ensures
high stability and a high degree of water absorption
Petra 9 is ideal for dough with a high fiber and germ content, such as pizza, all types pf
bread, pasta, croissants, brioche, breadsticks, and more