← Dough calculator · Flour codex
type 1 / pizza · Flour guide
Strong flour · Overnight is easy; a few days in the fridge is usually fine.
Dostępna w Polsce w sklepach specjalistycznych (Jakumammy). Strona produktu podaje W320–340, P/L 0.55–0.65 i białko 13.2g/100g.
| Brand | Petra (Molino Quaglia) |
|---|---|
| Product | Mąka do pizzy PETRA 0102 (W320–340) |
| Category | type 1 / pizza |
| Protein | 13.2% |
| W-value | 320–340 |
| Ash | - |
| Catalogue regions | Poland |
Petra (Molino Quaglia) Mąka do pizzy PETRA 0102 (W320–340) is listed at about 13.2% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 320–340 for Petra (Molino Quaglia) Mąka do pizzy PETRA 0102 (W320–340). Higher W flours generally handle longer ferments and wetter dough better.
Overnight is easy; a few days in the fridge is usually fine. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.