Molino Quaglia (en)
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
WHY
FLOUR
IS NOT AN INGREDIENT
WHEAT
IS THE INGREDIENT
FLOUR
IS THE KNEADING FORM OF WHEAT
FLOUR THAT LEAVES A MARK
The mark of the wheat grain from field to fork comes from the marks traced by a story of passion, intuition, ability. And links to a family and a tradition that began over a century ago, and which is still one of the main ingredients that make Molino Quaglia’s flours unique.
www.molinoquaglia.com
+39 0429 649110
www.farinapetra.it
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
FARMERS + TECHNOLOGY + SCHOOL
THE MILL
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
HOME
Then…
One century of family milling from a river-based wooden mill to the most technologically advanced Italian mill. At the age of 13, Angelo Quaglia, the founder of today's mill, left his family who had been millers since 1856, to start a small stone-grinding mill built on rafts moved by the waters of the river Adige. Then, in 1937, he moved from the river to dry land, at Vighizzolo d d'Este (near Padua), where the mill grew to industrial sizes (1947) under the guidance of his son Annito Quaglia. Since 1989, the company has been run by the three siblings Lucio, Chiara and Andrea Quaglia.
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
HOME
… and Now
A modern 400 tons per day grind-milling plant with a fully equipped lab to check and analyze every single aspect of wheat and flour quality. Inside the plant 3 stone-milling machines where Petra comes from. A school for professional training has been established in 2000 inside the 4 floors old family mill. From 2012 The Official Molino Quaglia shop sells fresh-milled flours directly to users. On-site and on-line. In 2014 a futuristic germination plant has been established in the near town of Este. Still now the only one in Europe.
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
FLOURS
STONE-MILLED
GRIND-MILLED
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
PETRA
STONE-MILLED WHEAT FLOURS
Petra is the result of the unique and inimitable blend of the most advanced grain milling and cleaning technology in Italy, and in-depth knowledge of Quaglia family in the selection of the right grains and stone milling techniques. High performances and easy kneading, like a common “0” flour, with the taste and the nutritional power of the best wholegrain flours with wheat germ and bran inside. It means less carbohydrates and more fibers and vitamins per kg of flour. Petra wheat is grown only in Italy, close to our mill, with sustainable integrated pest control techniques (a step ahead of organic agriculture), then stored in controlled temperature silos to avoid the use of insecticides. Petra is the italian wheat flour that designed the gourmet side of pizza.
Petra 1 Petra 3 Petra 5 Petra 9
N O W
No 1 stone-milled 100% Italian wheat flours
One Flour for everything
Wealthy & Tasty
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
HOME
Petra’s Identity
Petra is the synthesis of Molino Quaglia’s idea of what a state-of-the-art flour must be. Respect, emotions, human values, communication and creativity, crafted around the most tasty and healthy grains available.
Petra’s ‘savoir faire’
No W values in Petra. Petra 1 for longer HLT Petra 3 for great extensibility Petra 5 for more delicate doughs and shorter HLT Petra 9 for everything that flour can give birth to.
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
TRADITIONAL “0” & “00”
GRIND-MILLED WHEAT FLOURS
Classical refined flours made with Petra standard. Unique blends of Italian and European first class wheat, carefully selected on plantations to bring back home the grains with the best proteins available. The advanced optical sorter cleaning process and the modern milling with cast iron cylinders based on exclusive diagrams built on the centuries-old Quaglia family’s milling experience, make this professional flours a reference ingredient for state-of-the-art Italian bread, pizza, pasta and pastry making, for their consistency in performance and adaptability to climate changes. Highly appreciated by those “pizzaioli” who look for a whiter and more delicate dough, with the power to retain more air so shaping a light and inflated crust (cornicione).
PIZZA FLOURS HLT ALLEGRA (3 to 6 HLT) SPECIAL (7 to 12 HLT) UNICA (13 to 25 HLT)
P L C
Professional Grindmilled Wheat Flours
Leavening process specific flours (HLT)
Consistency in performance guaranteed
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
W Total energy necessary to break the dough
“STRONG” FLOUR “MEDIUM” FLOUR “WEAK FLOUR”
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
GLUTEN is a mixture of proteins found in wheat and related grains. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
HOME
HOME
THE MILL
THE MILL
FLOURS
FLOURS
PETRA
PETRA
‘0’ & ’00’
‘0’ & ’00’
Tech Sheets
Tech Sheets
User Guides
User Guides
FAQ
FAQ
WATER the way water interacts with flour and yeast determines the final quality of doughs and has important effects on the characteristics of the cooked product.
HOME
HOME
THE MILL
THE MILL
FLOURS
FLOURS
PETRA
PETRA
‘0’ & ’00’
‘0’ & ’00’
Tech Sheets
Tech Sheets
User Guides
User Guides
FAQ
FAQ
General Flours Guide
flours guide
All our flours explained in detailed brochures with instructions for use and technical facts.
Petra Guide
Why Petra is Different
Petra Tech Sheets
“00” & “0” Flours Tech Sheets
Chefs Flours Tech Sheets
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
PizzaUp Map of Italy
user guide
Petra Flours: how to make a state-of-the-art gourmet pizza clearly explained in simple recipes to get the best from our flours
Petra inside bread
Petra inside pizza
‘0’ Flours Pizza
Petra User Guide 2016
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
La normativa che attualmente disciplina in Italia la produzione delle farine di grano tenero (Legge n. 580/67, come modificata dal DPR n. 187/2001) distingue diverse tipologie di farine, in relazione al contenuto in ceneri (sostanze minerali) e al contenuto in proteine, calcolati su cento parti di sostanza secca: la farina di grano tenero tipo 00 deve avere un contenuto massimo in ceneri fino a 0,55 e un contenuto minimo in proteine pari a 9; la farina di grano tenero tipo 0 deve avere un contenuto massimo in ceneri fino 0, 65 e un contenuto minimo in proteine pari a 11,00; la farina di grano tenero tipo 1 deve avere un contenuto massimo in ceneri fino 0, 80 e un contenuto minimo in proteine pari a 12,00; la farina di grano tenero tipo 2 deve avere un contenuto massimo in ceneri fino 0,95 e un contenuto minimo in proteine pari a 12,00; la farina integrale di grano tenero deve avere un contenuto massimo in ceneri compreso tra 1,30 e 1,70 e un contenuto minimo in proteine pari a 12,00
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
Question #1
THE RIGHT ANSWER
If your customer uses to let his dough leaven for about 10 hours and wants to get a whiter and softer pizza, what kind of MQ’s flours will you suggest him ?
a) Petra 3 b) Allegra c) Special d) Unica
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
Question #2
THE RIGHT ANSWER
If your customer uses to let his dough leaven for about 24 hours and wants to get a crispier and tastier gourmet pizza, what kind of MQ’s flours will you suggest him ?
a) Petra 3 b) Allegra c) Special d) Unica
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
Question #3
THE RIGHT ANSWER
Your customer is used to make pizza with a ’00’ Flour, but you suggest him to empower his dough using Petra to get a better product with nutritional richness and an unforgettable wheat taste. What will you say to make him feel comfortably easy toward the change of flour ?
a) No change in kneading. Only let your dough rest putting off your kneading machine for some minute to let it slowly absorb more water. b) No change at all c) Just mix the salt before kneading d) Knead 30% longer
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
Question #4
THE RIGHT ANSWER
You want so sell those so special Molino Quaglia Flours but your customer loves Capmill “00” Flour and start talking about Caputo’s wonderful W 280 reached with his secret blend. How will you answer ?
a) I will give you two of our flours and you mix them to reach a better W300 b) Better use just one ‘0’ MQ Flour to get more taste and consistency in performance and adaptability to climate changes c) Just mix three of our flours to get more taste d) Molino Quaglia’s flours are better then Capmill’s
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
Question #5
THE RIGHT ANSWER
Your customer ask you a flour able to support 72 hours leavening time. You read our technical sheets and find that our “stronger” flour is suggested for max 25 HLT. What will you answer ?
a) I’m sorry to say that we have not such a “strong” flour b) You can use MQ’s UNICA mixing the right chemical improver to get longer leavening time c) Please tell me how much time your doughs usually leaven out of the fridge so I can find the MQ’s flour that fits your needs d) MQ’s UNICA is declared for max 25 HLT but you can easily use it for much longer HLT just reducing the relative yeast % quota.
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
Question #6
THE RIGHT ANSWER
You are talking about our fantastic Petra flours and explaining the plus of using a wholegrain stone-milled flour like Petra 9. Your customer is enthusiast of changing his old Capmill’s Flour to evolve towards the gourmet side of a real italian pizza, but at the end he asks the ashes value in Petra 9 and is disappointed hearing that it’s more than twice compared to a “00” flour. What will you answer ?
a) I will ask Molino Quaglia why this big difference in ashes value, meanwhile please go on using your actual flours. b) Higher ashes value means that the flour includes more external part of the grains, that is more fibers and mineral salts and less carbohydrates in your pizza doughs. c) Don’t worry, just put more water in your kneading machine d) Ashes value has non influence on flour’s quality
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
Question #7
THE RIGHT ANSWER
You are on the point to convince your customer to try Petra 3 to make his pizzas, but the last answer is: why Molino Quaglia does not declare Petra’s W value ?
a) I do not know, but you can phone to mill’s g’trainer to get the proper information. b) Petra’s W value is taken secret because Petra is unique its genre, but if you need technical assistance I can send you our chef c) Here is Petra’s user guide. Please follow the instruction of use and do not bother about W value d) Molino Quaglia does not declare Petra’s W value because it is senseless if referred to a wholegrain stone-milled flour. In fact one of the most appreciated plus of Petra is its broad range of applications due to the slower and higher water absorption that let users reach their goal simply choosing the right type of Petra (1,3,5,9).
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ
Thank you all for having contributed to this meeting with your questions and answers.
HOME
THE MILL
FLOURS
PETRA
‘0’ & ’00’
Tech Sheets
User Guides
FAQ