Mąka ŁowickaOrkiszowa Jasna Typ 630
Light spelt flour (typ 630) from the Dałek family mill (PPHU MILLTEX) near Łowicz, Poland. 13.5% protein as declared on the bag, unusually high for spelt. Typ 630 is a semi-light extraction, retaining more bran and germ than typ 550 but lighter than wholemeal. Good for rustic pizza, focaccia, and bread. Spelt gluten is more fragile than wheat, handle with care.
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Mąka Łowicka Orkiszowa Jasna Typ 630 is 13.5% protein and a recommended hydration range of 55–60%. Light spelt flour (typ 630) from the Dałek family mill (PPHU MILLTEX) near Łowicz, Poland. 13.5% protein as declared on the bag, unusually high for spelt. Typ 630 is a semi-light extraction, retaining more bran and germ than typ 550 but lighter than wholemeal. Good for rustic pizza, focaccia, and bread. Spelt gluten is more fragile than wheat, handle with care. It ferments best over 4–10 hours at room temp (22°C). Spelt flour with 13.5% protein (from bag). Spelt gluten is weaker than wheat gluten despite high protein — handle gently, avoid overmixing. 4-10h warm fermentation. Hydration 55-60%. Best blended 50/50 with tipo 00 wheat for pizza, or used pure for rustic focaccia.
spelt, polish, artisan-mill, family-mill, no-additives, typ-630