Stone-ground by the fourth-generation family behind Molino Quaglia, Petra whole wheat flour is a unicorn: a nutritious whole-grain flour that bakes like a dream. It’s especially high in fiber and protein, and unlike other whole-grain flours, it has an elegant, never-gritty texture that can be used in nearly any baking project.
The wheat for this flour is grown in Italy using integrated farming techniques, a type of natural farming that prioritizes the health of the land above all else. It can be traced from field to mill to ensure the highest quality in every bag.
The motto of Molino Quaglia is “where flour becomes art.” The family-owned company embodies the quintessentially Italian philosophy that every ingredient you use should be of the highest quality—even the most humble foods like flour. In partnership with local universities and their own in-house research team, they are constantly working to innovate and improve. Today, they produce dozens of different flours, each with its own unique purpose, to help cooks achieve the best results every time.
In 1914, Angelo Quaglia bought a small stone mill powered by the waters of the river Adige in the small town of Sant’Urbano near Padua. The family-owned company is still based in the northern region; while they have upgraded their facilities to keep up with 21st-century technologies, many of their flours are still stone-ground for that inimitable texture and flavor. Today, that original mill is the home of a unique school, Il Laboratorio, where bakers of all stripes can improve their skills with dedicated flour researchers.