Petra 6384 is one of the most popular flour, the first flour in Italy specifically designed to prepare big and small leavened pastry, as well as traditional recipes like panettone and pandoro. Back in 1998, Molino Quaglia radically changed the professional pastry sector introducing a specific flour for each pastry preparation in replacement of the all-purpose flour commonly used at that time. This flour is natural, clean, stable and consistent like no other. It can be used also to refresh the sourdough