NOVA Strong Flour W 390-420. Petra 6388. Ideal for leavened doughs requiring lamination. Milled in cylinders . Molino Quaglia. Packs of 3, 6, and 12.5 kg.

Soft wheat flour for small leavened products. Strong flour (W 390-420), ideal for leavened doughs requiring sheeting and for cold-chain preparations. It has a high hydration capacity and can withstand long leavening times and indirect doughs requiring the addition of generous amounts of fat. It features an extensible, non-rigid gluten that ensures ample and regular expansion in both volume and air pockets, promoting softness. Its composition is specifically designed to help maintain the product's technological and organoleptic characteristics both during low-temperature storage of the raw product and after baking: with Nova, products processed using the cold chain are as perfect as if they were freshly made, and the finished product, once baked, retains its freshness and softness for longer. This is part of the technical flours for pastry making, born from the extensive experience and tradition of Molino Quaglia. A line of natural, clean, and easy-to-work products, ideal for adding a delicate flavor to baked goods. Expressions of a family of millers who over time have been able to combine, like no other, the quality of artisan craftsmanship with the most advanced technology to bring the invaluable energy of wheat grains to the table.