Bake Boldly with Petra 9 Whole Wheat
If you’re serious about whole grain baking, Petra 9 whole wheat flour is your new must-have. Produced by Molino Quaglia, one of Italy’s most advanced and trusted mills, Petra 9 Integrale blends traditional stone milling with next-gen consistency and purity. It’s not just any integrale flour — this is the one selected by elite bakers across Europe who need whole grain structure, fermentation stability, and standout flavor in every batch.
Petra 9 is made from 100% climate-selected Italian soft wheat and milled with the patented Augmented Stone Milling process. This unique system ensures the wheat’s bran, germ, and endosperm remain fully intact, resulting in a flour that’s naturally rich in fiber and nutrients — without sacrificing performance. It’s whole wheat, but without the heaviness.
What Makes Petra 9 Special?
Let’s start with strength. The high protein content and excellent absorption make it perfect for medium to long fermentations, while maintaining extensibility and hydration. Petra 9 supports gluten development without drying the dough — which means easier shaping, better volume, and a beautifully moist crumb.
And flavor? Expect deep, nutty, earthy notes — not bitter or harsh like some integrale flours. Whether you’re crafting a rustic loaf, a high-fiber pizza, or an enriched dough, Petra 9 delivers balance and complexity in every bite.
Ideal Uses
Thanks to its versatile strength and flavor profile, Petra 9 Integrale is great for:
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Naturally leavened sourdough loaves
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High-fiber pizza dough
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Focaccia, ciabatta, or pane rustico
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Whole wheat pasta with eggs or olive oil
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Enriched doughs like brioches and rolls
It can be used alone or mixed with type 1 or 0 flours to lighten the texture while keeping the nutrition and taste intact.
Nutrition (per 100g):
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Energy: 1460kJ / 345kcal
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Fat: 2.1g (Saturates: 0.4g)
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Carbohydrates: 63.1g (Sugars: 1.1g)
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Fibre: 8.1g
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Protein: 14.4g
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Salt: 0.01g
Allergens: Contains wheat. May contain traces of soy.
How to Store It
Keep in a cool, dry, well-ventilated place. Use within 6 months from opening for best results.
Pizza Recipe (65% Hydration)
Ingredients:
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500g Petra 9 Integrale
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325g water
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10g salt
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2g dry yeast
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15g olive oil
Method:
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In a bowl, combine flour and yeast. Gradually add water and mix until shaggy dough forms.
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Add salt and olive oil. Knead by hand or mixer for 10–12 minutes until smooth.
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Let rise at room temperature for 2 hours.
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Divide into 2 dough balls. Rest 30 minutes.
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Stretch gently into 30cm rounds.
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Bake at 250°C on a stone or steel for 7–9 minutes.
Want fiber-rich pizza with amazing flavor and structure? Petra 9 whole wheat is the real deal — trusted by professionals, made for passionate bakers.
