Our partnership with Molino Quaglia goes far beyond the choice of a simple supplier. More than just a flour, with Petra we chose a philosophy.
Flour: a unique ingredient
Flour is an essential ingredient in our diet, but - since the 1950s - it has gradually been stripped of its most valuable nutrients and grain-related identity.
This has resulted in flours on the market are now very standardisedwith little difference in taste, colour and nutritional values. Flour is often considered an anonymous and 'substitutable' ingredient, and people only look for the lowest price on the market.
On the contrary, Molino Quaglia selects the best grains and processes them carefully so as not to destroy their nutritional and organoleptic properties, resulting in flours that are unmistakable in terms of quality, aroma and taste. Because, Just as in the world of wine, today we can also speak of vintage and terroir for flour.
Stone grinding in a contemporary key
Molino Quaglia, with over a century of experience, uses advanced technologies in milling, through a innovative process called Augmented Stone Milling (enhanced stone grinding).
It is a high-tech milling process, which significantly improves the quality of the flour compared to that produced in a single pass by the old-fashioned stone mills. The grain is initially ground gently by the stone mills, and then passed through the cylinder mill to prevent the development of temperatures that are harmful to the nutrients in the grain.
The 'Petra Evolutiva' project
The Evolutionary Wheat is an example of biodiversity, a model of virtuous agriculture, capable of adapting to climate change.
The Petra Evolutiva project promotes fair remuneration for farmers and environmental sustainability. Starting from climatic selection of wheat to obtain natural, clean and stable flours over time.
Petra Evolutiva flour, 100% organic, stone-ground, has unique sensory characteristics and an unmistakable aroma: a choice that focuses not only on taste, but also on the environment, the work of farmers and the health of customers.
The University of Flour
Petra is not just a flour, but a real cultural project, which enhances the art of baking and supports professionals in improving their technique.
The premises of Molino Quaglia's old production plant are home to theUniversity of Flour® and the Research & Development Laboratorythe most advanced in Europe in the field of flours. Since 2006, L'Università della Farina has been offering training and advanced training courses on breadmaking, bakery, pizza and leavening, with an approach that is always open to the experimentation and comparison between professionals.
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