PZZ Kraków Mąka Pszenna Tortowa
MediumPoland
Krakus (PZZ Kraków) tortowa flour, typ 450, about 10.6% protein. Soft cake flour for biszkopt, babka, and naleśniki. Low gluten development; not for yeasted bread or pizza alone.
How the calculator uses this flour
- Fermentation window. With 10.6% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Krakus (PZZ Kraków) tortowa flour, typ 450, about 10.6% protein. Soft cake flour for biszkopt, babka, and naleśniki. Low gluten development; not for yeasted bread or pizza alone.
Bakes with this flour
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Technical Specifications
Ash Content | 0.45% |
Mąka Pszenna Tortowa vs Basia Uniwersalna
Strength
MediumMediumProtein
10.6%10.9%+0.3%Hydration
——Maturation
——Mąka Pszenna Tortowa vs Basia Uniwersalna
Mąka Pszenna Tortowa | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10.6% | 10.9%+0.3% |
Hydration | — | — |
Maturation | — | — |