Lubella Puszysta Tortowa
MediumPoland
Lubella Puszysta Tortowa, typ 450 cake flour at about 10% protein. Fine, pale flour for biszkopt, babka, torty, and naleśniki where a tender crumb matters. Too weak for yeasted bread or pizza on its own.
How the calculator uses this flour
- Fermentation window. With 10% 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 22 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Lubella Puszysta Tortowa, typ 450 cake flour at about 10% protein. Fine, pale flour for biszkopt, babka, torty, and naleśniki where a tender crumb matters. Too weak for yeasted bread or pizza on its own.
cake-flour, biszkopt, babka, type-450, polish-baking, nalesniki
Bakes with this flour
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Technical Specifications
Ash Content | 0.45% |
Puszysta Tortowa vs Basia Uniwersalna
Strength
MediumMediumProtein
10%10.9%+0.9%Hydration
——Maturation
——Puszysta Tortowa vs Basia Uniwersalna
Puszysta Tortowa | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10% | 10.9%+0.9% |
Hydration | — | — |
Maturation | — | — |