Petra 6384. Strong flour W 370-390 for Panettone, Pandoro, Colomba. Molino Quaglia. 3 and 5 kg packs. Strong flour W370-390 resulting from the blending of soft wheats naturally rich in gluten, designed for the production of leavened products. In long processes, sourdough expresses its full potential. Ideal for complex processes in which multiple successive doughs and long leavening times are carried out (panettone, pandoro, colomba and large leavened products in general) and in which large quantities of fats or candied fruit are added. The protein composition guarantees excellent elasticity and high extensibility and ensures perfect dough hold and stability, which expands regularly without sagging, presenting excellent development both during leavening and baking even when using large quantities of heavy ingredients (raisins, candied fruit, icing, etc.). The quality of the proteins is such as to avoid the gluten rigidity effect, which usually characterizes strong flours, making the dough malleable and avoiding the phenomenon of shrinkage of the cooked product a few hours/days after baking (typical of flours with added gluten). The high liquid absorption index is accompanied by the great ability to retain the same within the finished product even during cooking and once cooked: in the oven, the gradual release The moisture content does not cause the pasta to "vitrify," and over time, the water retention caused by the proteins in the flour keeps the product soft, preventing it from drying out excessively. NB: The 3 and 5 kg packs are portioned from larger bags.