Puszysta Tortowa
Lubella
Fine-milled type 450 cake flour from Lubella designed for delicate baked goods. Low protein (10%) ensures tender crumb in biszkopt (Polish sponge cake), babka, and torty. The highly refined flour produces a bright white color and silky texture. Essential for Polish celebration cakes and naleśniki (crepes) where tenderness is paramount.
Optimal hydration: 50% – 58%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 1-2 hoursat 22°C
TestedCake flour with low gluten. Rest batter briefly to hydrate, but avoid overmixing. Not suitable for yeast fermentation.
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Technical Specifications
Ash Content | 0.45% |
Lubella Puszysta Tortowa is a type 450 flour, 10% protein, and a recommended hydration range of 50–58%. Fine-milled type 450 cake flour from Lubella designed for delicate baked goods. Low protein (10%) ensures tender crumb in biszkopt (Polish sponge cake), babka, and torty. The highly refined flour produces a bright white color and silky texture. Essential for Polish celebration cakes and naleśniki (crepes) where tenderness is paramount. It ferments best over 0.5–2 hours at room temp (22°C). Cake flour with low gluten. Rest batter briefly to hydrate, but avoid overmixing. Not suitable for yeast fermentation.
cake-flour, biszkopt, babka, type-450, polish-baking, nalesniki