PETRA 0101HP WHEAT FLOUR TYPE "1" PARTIALLY FROM SPROUTED WHEAT PETRA MOLINO QUAGLIA

Hall 06 - Booth C 012

Common wheat flour type “1” - partially from sprouted wheat. The gentle cylinder milling respects the sensory characteristics of the grain.
The controlled sprouting, which is the result of Petra- Molino Quaglia’s five-year research, renders mixtures more resilient to freezing. Ideal for pre-proved croissants and Cornetti.
Ideal for: pre-leavened croissant or Italian brioches
Privacy e cookie policy