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and a variety of baked goods (we use it in our breads
The flour has a high protein content and makes an awesome noodle
lingering finish
Whether you’re baking al piatto (round pies) or in teglia (sheet-pan)
Petra 5078 (2.5kg) special-handling and a variety of bakedPetra 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