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Perfecja Speciale Mąka Pszenna na Pizzę

Lubella Perfecja Speciale Mąka Pszenna na Pizzę

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Lubella Perfecja Speciale pizza flour, Polish typ 500 (not tipo 00), about 13% protein. Contains ascorbic acid and alpha-amylase. Workable around 53-62% hydration for warm or cold ferments. Mass-market flour with improvers, not a clean-label Italian 00 stand-in.

Contains: wheat

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 10 h at 22°C, inside a 6–16 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Lubella Perfecja Speciale pizza flour, Polish typ 500 (not tipo 00), about 13% protein. Contains ascorbic acid and alpha-amylase. Workable around 53-62% hydration for warm or cold ferments. Mass-market flour with improvers, not a clean-label Italian 00 stand-in.

Lubella Perfecja Speciale Mąka Pszenna na Pizzę fermentation range

The catalog window for Lubella Perfecja Speciale Mąka Pszenna na Pizzę is 24–48 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

type-500, polish, high-protein, professional, improvers, ascorbic-acid, alpha-amylase, mass-market, neapolitan, long-fermentation

Bakes with this flour

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Technical Specifications

Ash Content
0.5%

Perfecja Speciale Mąka Pszenna na Pizzę vs Basia Tortowa Extra 😉

Basia Tortowa Extra 😉
Basia Tortowa Extra 😉
Strength
StrongMedium
Protein
13%10%-3.0%
Hydration
——
Maturation
6-16h 22°C—