Orkiszowa Jasna Typ 630
Mąka Łowicka
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.
Optimal hydration: 55% – 60%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-10 hoursat 22°C
TestedSpelt 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.
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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