Basia Tortowa Extra 😉
Polskie Młyny
An extra fine, low-protein wheat flour (type 405) used for cakes and pastries. Protein ~9-10%. It creates very tender, delicate crumbs. Not intended for yeast-risen breads or pizza, as the gluten is minimal – dough will tear easily and lack structure. Occasionally a small portion is blended into pizza dough to soften the crust, but pure tortowa should be reserved for non-yeasted bakes.
Optimal hydration: 50% – 57%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 1-2 hoursat 22°C
TestedUltra-refined cake flour. Brief rest for batter hydration only. Avoid overmixing - low gluten is the goal.
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Technical Specifications
Absorption | 52% |
Ash Content | 0.405% |
Polskie Młyny Basia Tortowa Extra 😉 is 10% protein, a recommended hydration range of 50–57%, and 52% absorption. An extra fine, low-protein wheat flour (type 405) used for cakes and pastries. Protein ~9-10%. It creates very tender, delicate crumbs. Not intended for yeast-risen breads or pizza, as the gluten is minimal – dough will tear easily and lack structure. Occasionally a small portion is blended into pizza dough to soften the crust, but pure tortowa should be reserved for non-yeasted bakes. It ferments best over 0.5–2 hours at room temp (22°C). Ultra-refined cake flour. Brief rest for batter hydration only. Avoid overmixing - low gluten is the goal.