Where To Buy Petra Flour?

The best flour for both commercial and residential usage, Petra is produced by Molino Quaglia for use in bakeries, pastry shops, pizzerias, and restaurants.

In all of its preparations, it is distinctive and unmatchable because to the fragrance and quality.

What grade of flour is Petra?

100% Italian wheat is used to make the refined type “00 flour Petra 7220 Granpasta. It is a special flour for making fresh pasta at home, and it produces the best results with any pasta shape as well as with classic egg-based pastas like tagliatelle or pappardelle.

Does Petra flour contain gluten?

Petra gluten-free pasta flour is all you actually need to make fresh pasta at home, if you’re up for the challenge. It should come as no surprise that Molino Quaglia, whose fourth generation experts have been mastering all things flour for nearly 100 years, produces the greatest gluten-free flour we’ve ever found.

It is made from a naturally gluten-free combination of starches and substitute flours, resulting in a smooth, elastic dough that is easy to shape and cook with the ideal amount of chewy bounce. This is the best option for novice pasta makers because it is simple to roll out paper-thin spaghetti sheets without tearing or breaking. Put your hands in the dough and start kneading!

Where flour becomes art is the company’s motto. The family-run business exemplifies the distinctly Italian idea that even the most basic ingredients, like flour, should be of the greatest caliber. They are continuously striving to develop and advance, working in tandem with nearby universities and their own internal research staff. Today, they offer a wide variety of flours, each with a specific use to aid cooks in getting the greatest outcomes each and every time.

In the little village of Sant’Urbano near Padua, Angelo Quaglia purchased a small stone mill in 1914 that was powered by the waters of the river Adige. While the family-owned business has updated its facilities to take advantage of modern technology, many of its flours are still stone-ground for that unmistakable texture and flavor. The company is still situated in the northern region. Il Laboratorio, a unique school where bakers of all stripes can advance their talents with committed flour researchers, is now located in the old mill.

This gluten-free flour yields a silky pasta with a light flavor and a delicate, chewy texture. Suitable for pasta prepared by hand, with rollers, or with other equipment.

Is Italian flour available?

I’ve been fascinated about the variations between North American flour and Italian flour ever since I stayed in Italy in the 1990s.

It’s very straightforward in Canada and the U.S.: we have all-purpose flour, bread flour, pastry flour, and whole wheat flour. Every goal has been established to provide the home cook with successful results for almost any cuisine. It is produced using a blend of hard and soft wheat. On the other side, you might wish to start using speciality flours, such bread or pastry, in order to get the best cooking outcomes.

Depending on the specific application, the amount of protein or gluten in the flour may differ. Hard wheat is used to make bread flour, which has a greater gluten concentration. It is challenging to locate gluten-free bread that has the same texture as conventional bread because of this. The converse is true with pastry flour, which is made from soft wheat and contains less gluten. Whole wheat flour, which is high in fiber, is frequently combined with other types of flour. Generally speaking, it cannot be used in place of all-purpose flour cup for cup.

Italian Flour

Italian flour is categorized differently from other European flours, using a numeric scale of 2, 1, 0, or 00. This number describes how finely ground the flour is rather than the amount of protein or gluten that it contains (2 being the coarsest and 00 being the finest).

Again, how each grade of flour should be used depends on the amount of protein or gluten. For instance, certain flours work well for making pasta, bread, or pastries. However, it appears that different manufacturers have varying views on which is preferable.

In conclusion, Italian flours give the cook the option of choosing the flour’s composition (gluten or protein content) as well as its level of fineness. Simply put, Italian flour grades are more specialized, giving the cook more options! For the typical cook, it can be perplexing, but if you can figure out what works best for your recipe, you can get better results.

Following over seven years of operating my Italian cooking school and almost three years of living in Italy, these are the things I’ve discovered work best in my kitchen:

  • “00 Farina di Grano Tenero for thin-crust pizza with a quick rise.
  • “For gnocchi, 00 Farina di Grano Tenero (it makes them really light)
  • For focaccia and bread, combine bread flour and Grano Duro Rimacinata.
  • For pan pizza with a thick crust, combine bread flour or all-purpose flour with semolina remiciata di grano duro.