{"title":"Petra Flours","description":"\u003ch3 class=\"text-center  custom\" data-mce-fragment=\"1\"\u003ePetra\u003csup data-mce-fragment=\"1\"\u003e® \u003c\/sup\u003eflours are the state-of-the-art expression of an Italian family of millers who have gradually combined, like no one else, the quality of craftsmanship with avantgarde technology to transfer the inestimable energy of wheat grains to the table.\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv class=\"stacks_out\" id=\"stacks_out_900900_page7\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"stacks_in com_joeworkman_stacks_foundation_1col_s3_stack\" id=\"stacks_in_900900_page7\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"row\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"columns small-11  small-centered    medium-11      large-12\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"stacks_out\" id=\"stacks_out_900931_page7\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"stacks_in com_brynowendesign_stacks_Cat_stack\" id=\"stacks_in_900931_page7\" data-mce-fragment=\"1\"\u003e\n\u003cdiv id=\"Cat_stacks_in_900931_page7\" data-mce-fragment=\"1\"\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eMolino Quaglia\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a family business that from\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1914\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ehas milled only the finest grains.\u003c\/h2\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt the age of 13, Angelo Quaglia, the founder of today's mill, left his family who had been millers since 1856, to start a small stone-grinding mill built on rafts moved by the waters of the river Adige. Then, in 1937, he moved from the river to dry land, at Vighizzolo d d'Este (near Padua), where the mill grew to industrial sizes (1947) under the guidance of his son Annito Quaglia.\u003c\/span\u003e\u003c\/h4\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eRecords and awards for the high production levels were not long in coming, and in\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1986\u003c\/span\u003e, it became\u003cspan data-mce-fragment=\"1\"\u003e the first Italian mill\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eto build a plant to roast cereals, Instead, in 1996, it was the first in Italy to obtain ISO 9002 quality certification, and only two years later, was recognized as the most advanced in the 4,000q\/24h production band. It was one of the first mills in Italy to obtain the coveted BRC quality certification.\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/h4\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 1989, the company has been run by the three siblings Lucio, Chiara and Andrea Quaglia.\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eIt is currently\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe only industrial-sized Italian mill\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eto have developed a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emodern stone-grinding process\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethat uses the most advanced technologies for cleaning the grain of foreign bodies, weeds and mycotoxins, in a production environment that protects the flour from external contamination, all the way from the millstone to the sack.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eMeanwhile, Molino Quaglia's new stone grinding wheels see\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eonly common wheat grown in Italy\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith a short supply chain that helps both the environment and the consumer:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eintegrated agriculture\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003etechniques, preservation using the cold technique instead of insecticides, thorough\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecleaning\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof the silos that store the wheat and flour, and Italy's only\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003estate-of-the-art optical sorter\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eto guarantee\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003etraceability from field to fork and the maximum food safety achievable today\u003c\/span\u003e. \u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eAmong the unique features of Molino Quaglia is the \"\u003cspan data-mce-fragment=\"1\"\u003efabbrichetta\u003c\/span\u003e\" (little factory) for toasting bran and wheat germ and, since\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e2013\u003c\/span\u003e, a plant for the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003egermination and assisted fermentation\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof cereals and pulses in a mother yeast culture, which boasts a patent that is exclusive in Europe. \u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eThen an adjacent progressive milling plant with cast-iron cylinders that is the most advanced in Italy, where the wheat, personally selected year after year wherever the climate offers the highest quality, is transformed into\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efine flours\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efor professionals of bread, pizza and pastry making, and cooking in general.\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eThe expressions of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ea family of millers\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewho have gradually combined, like no one else, the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003equality of craftsmanship\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith state-of-the-art technology that helps\u003cspan data-mce-fragment=\"1\"\u003e transfer the inestimable energy\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof wheat grains to the table.\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eHowever, flour from the mill amounts to nothing if the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003etradition\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof how to use it best becomes lost. The old Molino Quaglia building, no longer home to millstones, was given new life in\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e2002\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eas a school known as \"\u003cspan data-mce-fragment=\"1\"\u003eIl Laboratorio®\u003c\/span\u003e\", which, with its 5 storeys kitted out for production and multimedia teaching, has now become\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe largest, most complete business school inside an Italian mill\u003c\/span\u003e, where it is possible to learn the “\u003cspan data-mce-fragment=\"1\"\u003ewhite art\u003c\/span\u003e” in the very place where the main ingredient of our diet comes from, and, at the same time, management and sales techniques to make your own company successful. Il Laboratorio® gave birth to the projects\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eUniversità della Pizza®\u003c\/span\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAccademia del Pane®\u003c\/span\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePizzaUp®\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePasticceria Dinamica®\u003c\/span\u003e.\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eAnd, to publicize\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eour daily work\u003c\/span\u003e, the development of non-stop marketing and communication that know no equal in Italy's milling sector. A complex, highly innovative activity which in just a few years, thanks to the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePetra®\u003c\/span\u003e flours, has given flour a \"\u003cspan data-mce-fragment=\"1\"\u003eface\u003c\/span\u003e\", dusting away the ashes of anonymity that had covered it in the post-war years of prosperity.\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eDay in day out, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMolino Quaglia\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e works to demonstrate that \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003egood flavour and technology\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e can bring today's consumers the flavours of yesteryear with the nutritional balance and food safety demanded by contemporary living.\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/7958\/8666\/collections\/farina-petra_4aae418f-20d8-4ba1-8261-8bdfa91693f7.jpg?v=1697667546","url":"https:\/\/amalfimarket.com\/es\/collections\/petra-flours-1.oembed","provider":"Amalfi Market","version":"1.0","type":"link"}