14 results found for “farines*”

Petra 5078 Flour is a mix of flours: Tipo 0 wheat flour, whole spelled flour, soy flour and wheat bran. This flour is designed for long-term maturation. Flour strength, W: 350-380

La Farine Petra 1111 Bio est une farine de blé tendre Tipo 1 issue de blé biologique 100% italiens moulus sur cylindre, étudiée pour des maturations moyennes et longues. C’est une farine qui permet d’obtenir un résultat gustativement très intéréssant, avec un alvéolage bien...

La Farine Petra 0HP est une farine de blé Tipo 0 issue de blés italiens ou provenant de l’Union européenne moulus sur cylindre. Elle contient des grains germés permettant d’activer et d’amplifier l’activité enzymatique du blé. La 0HP a été développée pour faciliter le pétrissage. Son extensibilité...

Petra 9HP flour, stone-ground, is an integral flour , made from climate-selected wheat from Italy and Europe. It contains sprouted grains to activate and amplify the enzymatic activity of wheat. Ideal for all types of salty or sweet serifs. Flour strength: Not calculable due...

Flour Petra 5037 is a soft wheat flour Tipo 0 made from Italian wheat or wheat from the European Union milled on a cylinder, studied for medium and long maturation. Ideal for all types of wheelbase, from flat-pan pizza to Focaccia and Teglia Romana....

Petra 0102HP flour is a Tipo 1 wheat flour made from cylinder-ground Italian wheat or wheat from the European Union. It contains sprouted grains to activate and amplify the enzymatic activity of wheat. It is an ideal flour both for short maturations at room...

Flour 6384 is a soft wheat flour Tipo 00 from Italian wheat or from the European Union milled on cylinder. It is a specialized flour for the preparation of Panettone or pastries requiring a long fermentation (Pandoro, Colomba etc…). Flour strength, W: 370-390

La Farine Petra Evolutiva 0201 Bio est née début 2022 quand LaBella Ciao a décidé, dans le but de toujours proposer les produits les plus éthiques possibles, d’adopter une récolte de blés biologiques siciliens afin de valoriser une farine exceptionnelle: La Petra Evolutiva 0201....

Petra 0101HP flour is a Tipo 1 wheat flour made from cylinder-ground Italian wheat or wheat from the European Union. It contains sprouted grains to activate and amplify the enzymatic activity of wheat. Ideal for Biga / Poolish type pre-ferments. Flour strength, W: 390-420

Petra 7220 flour is a 00 flour produced from strong wheat allowing a great absorption of liquid of all kinds. It is a specialized flour for making fresh pasta of all kinds. Flour strength, W: 280-320

Flour 8610HP is a cylinder ground durum wheat Semola Rimacinata from wheat sourced from Italy or Europe. It contains sprouted grains to activate and amplify the enzymatic activity of wheat. The particularities of the 8610HP allow it to be perfect both for pre-ferments and...

Petra 5063 flour is a Tipo 0 soft wheat flour made from cylinder-ground Italian wheat or wheat from the European Union. It is a flour studied for short and medium maturation. Flour strength, W: 260-280

Petra 3HP flour, stone-ground, is a Tipo 1 flour , made from climate-selected wheat from Italy and Europe. It contains sprouted grains to activate and amplify the enzymatic activity of wheat. It expresses itself perfectly on all types of flat pizza, sourdough bread or...

Flour Petra 5009 is a flour specially designed for displaying pizza, it is to be sprinkled on the work surface to facilitate the lowering. It is made of type 00 wheat flour and "semola rimacinata". It is a mixture perfectly studied for the display...