Organic type 1 All Purpose Flour
Petra
-
Regular Price
-
$7.50
-
Sale Price
-
$7.50
-
Regular Price
-
Sold Out
-
Unit Price
- per
- Regular Price
- $7.50
- Sale Price
- $7.50
- Regular Price
Sold Out
- Unit Price
- per
Shipping calculated at checkout.
Give your baking an Italian upgrade with Petra organic type “1” flour. From the fourth-generation experts at Molino Quaglia, this versatile flour is just the thing to replace your go-to all-purpose bag with a more nutritious option. Certified organic grano tenero wheat grown in the Veneto region is ground on specially designed cast iron cylinders to just the right texture, preserving more of the wheat’s natural flavor. This flour 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.
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.
Petra organic type “1” flour has a clean flavor of Italian wheat. Incredibly versatile, it can be swapped in for all-purpose flour in all your favorite recipes. It makes delicious pizzas, supple pasta, and tender baked goods with just the right amount of structure. It can even be used for yeasted doughs with short proving times, like burger buns or flatbreads.
1.1 lbs
