This flour guarantees optimal dough structure, consistent performance, and stability throughout all stages of preparation, even for recipes with high fat and heavy ingredients like raisins, candied fruit, and chocolate chips. It is ideal for long fermentation baked goods such as panettone, pandoro, colomba, focaccia veneta, and small-sized pastries.
A great flour for panettone making. Excelente results.
P
Paul Skeffington
Petra works well for me.
I've been using Petra for several years for my panettone. It's a strong yet extensible flour and does well with the rigors of panettone dough development. If proper care is taken, the second dough comes out quite well, resulting in an excellent panettone. I have not tried it for other viennoiserie, but I expect it would perform well there too.
G
Galina Hochgreve
Excellent
My Christmas panettone turned up beautifully!! Excellent flour. Thank you so very much for this experience!
H
Hector Aular
Excelente
Excelente
L
Loni Larson
Game Changer
The Petra 6384 Panettone flour made a huge difference in my panettone this year! I operate a home bakery and make several dozen panettone each Christmas. I have always used bread flour as that is all I had access to until I discovered the Brick Oven Baker. The Petra flour greatly improved the crumb and overall flavor of the panettone. Also, the Brick Oven Baker staff were very helpful when I emailed with a concern that my order wouldn’t arrive in time for my Christmas market. They responded right away and offered to send a similar product (the Petra flour) that would arrive sooner. I will definitely be ordering again from this great company!
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