Puszysta Poznańska
Lubella
Poland's benchmark type 500 all-purpose flour from Lubella, a brand with over 130 years of tradition. Perfect for pierogi, homemade pasta, dumplings (kluski), and pizza dough. The "puszysta" (fluffy) line is known for consistent texture and reliable results. Type 500 indicates moderate refinement with enough gluten for elasticity while staying tender.
Optimal hydration: 55% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 1-4 hoursat 22°C
TestedType 500 all-purpose flour. Short room temperature rest for pierogi and noodle doughs. Not designed for long fermentation.
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Best For
Pizza Classica
Technical Specifications
Ash Content | 0.5% |
Lubella Puszysta Poznańska is a type 550 flour, 11% protein, and a recommended hydration range of 55–62%. Poland's benchmark type 500 all-purpose flour from Lubella, a brand with over 130 years of tradition. Perfect for pierogi, homemade pasta, dumplings (kluski), and pizza dough. The "puszysta" (fluffy) line is known for consistent texture and reliable results. Type 500 indicates moderate refinement with enough gluten for elasticity while staying tender. It ferments best over 1–4 hours at room temp (22°C). Type 500 all-purpose flour. Short room temperature rest for pierogi and noodle doughs. Not designed for long fermentation.