← Dough calculator · Flour codex
00 / pizza · Flour guide
Light / soft flour · Best for make-and-bake the same day, or only a short rise.
Specialty flour line with stable performance; pizza-oriented type 0 profile (W 200).
| Brand | Petra (Molino Quaglia) |
|---|---|
| Product | Petra 5046 (Tipo 0) |
| Category | 00 / pizza |
| Protein | 11.25% |
| W-value | 200 |
| Ash | - |
| Catalogue regions | Italy |
Petra (Molino Quaglia) Petra 5046 (Tipo 0) is listed at about 11.25% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 200 for Petra (Molino Quaglia) Petra 5046 (Tipo 0). Higher W flours generally handle longer ferments and wetter dough better.
Best for make-and-bake the same day, or only a short rise. In the app, it scores well for: Same day, or very thin and crisp.
It can work for Same day dough depending on hydration and ferment time. Open the calculator with this flour and the Same day dough style to start from a sensible preset.