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5%) • Fresh yeast: 30–40g (3–4%)
Pleasantly soft on the palate with a velvety note
The flour has a high protein content and makes an awesome noodle
Crafted by baking master Francesco Di Salvo
Petra 5078 (2.5kg) special-handling 5%) • Fresh yeast: 30–40gPetra 5078 is a wonderful mix of soft wheat flour, wholegrain spelt farro flour, soy flour, and toasted bran. This flour is perfect for creating dough with medium and long proving times, even at controlled temperatures of 4C. This flour develops a strong and flexible gluten network and it's particularly recommended for Roman style pizza and Pinsa. The wholegrain spelt and soy flour contribute to improved digestibility, fragrance, and incredible
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