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It works beautifully for croissants and other pastries as well
The flour has a high protein content and makes an awesome noodle
lingering finish
Pleasantly soft on the palate with a velvety note
Whether you’re baking al piatto (round pies) or in teglia (sheet-pan)
Petra 5078 (2.5kg) special-handling It works beautifully for croissantsPetra 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
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