Petra Flour

Petra is the flour brand from Molino Quaglia. These flours are carefully selected and slowly milled—by stone or cast-iron cylinders—to preserve all the flavour and aroma of the wheat. Select Petra “HP” flours use controlled germination (sprouting) to boost dough performance—yielding lighter, more friable products and helping them keep fresh longer—while maintaining the characteristic flavor of Petra stone-milled wheat.

Stone‑ground 3 HP & 9 HP are versatile for bread, pizza and focaccia (9 HP is whole wheat). Use 0102 HP & 0 HP for modern and neo‑Neapolitan pizzas, 5063 & 5037 for traditional Neapolitan pizzas requiring higher hydration and longer fermentation, 5078 for Roman pizza and pinsa, 6384 for panettone and pastries, Evolutiva & Farro Monococco for organic ancient‑grain baking, and 0001 for gluten‑free pizza and bread

Some Petra flours (like 3 HP and 9 HP) are stone‑ground to maximise nutrition and flavour, while others (such as 0102 HP) are gently milled on cast‑iron cylinders. Both methods are slow to preserve the flour’s natural aroma

No—Petra flours achieve their performance through careful grain selection and advanced (augmented) stone milling, without artificial additives or improvers. Petra flours are glyphosate-free.