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PETRA 0102 HP TYPE “1” FLOUR FROM PARTIALLY 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, enables an optimal fermentation of mixtures for crunchy and light products where the wheat aroma is enhanced.
The controlled sprouting, which is the result of Petra-Molino Quaglia’s five-year research, enables an optimal fermentation of mixtures for crunchy and light products where the wheat aroma is enhanced.
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PETRA MOLINO QUAGLIA
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VIA ROMA 49 - 35040 VIGHIZZOLO D'ESTE - (PD) - ITALY
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Hall 06 - Booth C 012
