Molino Quaglia: Family Millers
Over time flour has lost its identity, so much so that still today, many consider it a low-value ingredient. From its very origin in 1913, Molino Quaglia has been committed to giving flour an irreplaceable quality, strong in the knowledge that the true ingredient is the original wheat, and flour is its doughy form. And the miller’s task is choosing every year the best wheat and process it with care respecting its nutritional properties and full taste.
Molino Quaglia: Wheat and Technology
In over a century and generation after generation, the Quaglia family has improved its ability to recognise the quality of wheat, dealing directly with farmers and wheat storage organisations, and, at the same time, constantly updating the technology of milling systems. Molino Quaglia has always been in the forefront, from the days when the stones were operated by the water of the Adige river until today’s plant, which is equipped with the most sophisticated tools for cleaning, optical sorting and cylinder and stone grinding common wheat.
Italian Common Wheat
Italy purchases from EU countries and imports from abroad more than 60% of its common wheat. In this market scenario, the Quaglia family has always expressed special attention towards Italian farmers, stimulating them to use sustainable farming techniques, such as integrated and organic farming, through supply chain contracts. Today, Molino Ouaglia purchases Italy more than 60% (aiming at an ideal 75%) of its demand for grains: an exceptional result with positive consequences for the rural economy of the surrounding areas and for the environment in general.
Natural Technology
Molino Quaglia’s Petra flours are natural, i.e. they only contain common wheat that is ground to be used in the doughs for sweet and savoury bakery products without adding anything to the strength of nature to help them control the rising power of yeast. The journey of wheat on its way to becoming flour, through the 7 floors of the modern mill, starts from the state-of-the-art optical sorter (the miller‘s bionic eye), that rejects impure or deformed kennels one by one to guarantee maximum food safety. And a cleaner flour is a more stable flour during the dough maturation and proving phases because of the lower sensitivity to climate variations. Also, thanks to the only working example installed in Italy of the particle size meter (the miller’s bionic hand), which measures every particle with laser accuracy for a more even flour.
Petra and the Environment
Petra is the daughter of traditional and sustainable agriculture. And the second is her preferred one. So the stone-milled wheat grows using integrated farming techniques, whereas cylinder milled wheat comes from organic or traditional farming. Molino Quaglia drives farmers to convert to sustainable models of (integrated, organic or biodynamic) farming by paying a higher price to set off the lower yield.
Guide to Petra Flour Types and Uses:
AUGMENTED STONE MILLING
Petra 1
Type “1” stoneground clean wheat flour from climatically selected wheat
Soft wheat flour from climatic selection cultivated according to integrated agriculture and selected with the protein quality that guarantees a high leavening strength naturally and without additives.
Ideal for: all types of bread (ciabatta, baguette, round loaf ), small and large size sweet and savory leavened products, puff pastry, fresh egg pasta, pan pizza and pizza on peel with long proving times.
Petra 3
Type “1” stoneground clean wheat flour from climatically selected wheat
Soft wheat flour from climatic selection cultivated according to integrated agriculture and selected with the protein quality that guarantees a high degree of extensibility naturally and without additives. Petra 3 is ideal for making a fantastic classical pizza with a medium-long fermentation (24-48 hours at refrigeration control) Thanks to the soft wheat choice, this flour creates a very extensible gluten structure.
Ideal for: all kinds of round pizza, soft focaccia and small bread with a medium long medium-long fermentation
Petra 9
Wholegrain stoneground clean wheat flour from climatically selected wheat
Soft wheat flour from climate selection grown according to integrated agriculture and selected with the protein quality that guarantees high performance in leavening, naturally and without additives.
Ideal for: all types of small and large size bread. All types of small and large size leavened pastry. Shortbread, sponge cake, butter cakes, all types of pizza, fresh pasta.
PETRA SELECTION FOR PIZZERIA
Petra 5063
Soft wheat flour type “0”
The favorite flour of Neapolitan style pizza makers. This flour remains stable over time, even under different climatic conditions and can be used to prepare different types of pizza, from traditional Neapolitan pizza to gourmet pizza. The high-quality protein content in the selected wheat ensures a high water absorption capacity. This flour is perfect for products that require medium and long proving times at room temperature or in the fridge, without using additives.
Ideal for: Traditional round pizza with a medium fermentation, Neapolitain Style pizza and focaccia.
Petra 5037
Soft wheat flour type “0”
The perfect flour for long proving times. Petra 5037 flour remains stable over time, even under different climatic conditions and can be used to prepare different types of dough, from traditional to innovative ones. The high-quality protein content in the selected wheat ensures a high water absorption capacity. This flour is perfect for products that require long proving times at room temperature or in the fridge, without using additives.
Ideal for: traditional round pizza with a long fermentation, Roman style pizza on peel.
Petra 5010
Type “0” wheat flour with rice flour, ideal for Roman Pinsa
Petra 5010 is ideal for the preparation of dough with medium and long proving times thanks to the high quality protein content of the selected wheat and it is free from additives. Doughs made using Petra 5010 are stable and easy to process. Final products are light and crispy and, thanks to the rice flour.
Ideal for:roman style Pinsa, Roman style pizza, focaccia with medium and long proving times
PETRA SELECTION FOR HIGH CUISINE
Petra 7220
Type “00” soft wheat flour for pasta
This flour can be processed by hand or using a mixer, a sheeter or an extruders. It ensures optimum results with any type of liquids: water, whole egg, yolk, egg white or a mix of them all. Petra 7220 Granpasta ensures perfect performances and yield with different preparations: express cooking, pre-cooking and also freezing of fresh or cooked pasta.
Ideal for: All types and sizes of fresh pasta
Petra 8610
Remilled durum wheat semolina
The accurate selection of durum wheat and the gentle roller-milling of grains ensure a top-quality genuine flour with high technological qualities, without the use of additives. The protein quality of this flour is preserved and enhanced to guarantee a high liquid absorption and an excellent tenacity. Doughs prepared using Petra 8610 present a high yield and a maximum stability over time.
Ideal for: focaccia, pan pizza, bread and leavened products, traditional round pizza and bakery products. Ideal for doughs with medium/ long proving times
Petra 0001
Product specifically formulated for coeliacs to prepare pizza and bread
Petra 0001 is a natural product, free from additives, It is a very versatile, easy-to-use and stable product, it has a high hydration capacity and can be used to prepare bread and pizza. Zero Glutine is an exceptional product that allows coeliacs to enjoy gluten-free bakery products as fragrant and tasty as traditional ones. Zero Glutine has a very high absorption ability (more than 100%) and ensures a high yield.
Ideal for: Pizza ,focaccia and bread
PETRA HP
The New Generation of Bread, Pizza and Pastry Flours
Petra® HP is the result of an exclusive formula balancing wheat selection (Climatic Selection), milling process (Augmented Stone Milling© or exclusively cylinder milling) and parts of sprouted wheat (using the Petraviva® technique). Petra® HP defines 5 points on the map of the sensory and functional characteristics that contemporary bakery products must feature to be more desirable, to contribute to the financial sustainability of the small businesses producing them.. Because products that are lighter (volume), more desirable (external crispiness) and fragrant for longer (duration) are not thrown away; similarly, consistent performances of flours (stability) and optimal behaviour of dough along the cold chain (resilience to cold) give rise to scale economies and prevent product waste.
Petra 0102
Soft wheat flour Type “1” from partially sprouted wheat
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 Molino Quaglia’s five-year research, enables an optimal fermentation of mixtures for crunchy and light products where the wheat aroma is enhanced.
Ideal for: focaccia, pizza and all kind of bread with a medium rising time
PETRA SELECTION FOR PASTRY
Petra 6384
Soft wheat flour type “00”
This classic wheat flour is one of the most popular, the first flour in Italy specifically designed to prepare big and small leavened pastry products for breakfast, as well as traditional recipes like panettone and pandoro. Back in 1998, Molino Quaglia radically changed the professional pastry sector introducing a specific flour for each pastry preparation in replacement of the all-purpose flour commonly used at that time. This flour is natural, clean, stable and consistent like no other. It can be used to refresh the sourdough.
Ideal for: Panettone dough , small and large size leavened pastry (croissant, Danish, focaccia) that require roller lamination and the cold chain process.
