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The flour has a high protein content and makes an awesome noodle
wholemeal cakes
and a variety of baked goods (we use it in our breads
lingering finish
Crafted by baking master Francesco Di Salvo
Petra 5078 (2.5kg) special-handling The flour has a highPetra 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