Mąka Łowicka Orkiszowa Jasna Typ 630
Poland
Light spelt flour, typ 630, from the Dałek family mill (PPHU MILLTEX) near Łowicz. Bag declares 13.5% protein. Semi-light extraction: more bran/germ than typ 550, lighter than wholemeal. Spelt gluten is fragile; mix carefully. Suited to rustic pizza, focaccia, and bread blends.
Contains: spelt 630
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 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%.
Light spelt flour, typ 630, from the Dałek family mill (PPHU MILLTEX) near Łowicz. Bag declares 13.5% protein. Semi-light extraction: more bran/germ than typ 550, lighter than wholemeal. Spelt gluten is fragile; mix carefully. Suited to rustic pizza, focaccia, and bread blends.
spelt, polish, artisan-mill, family-mill, no-additives, typ-630
Bakes with this flour
Loading...
Orkiszowa Jasna Typ 630 vs Mąka Orkiszowa Graham Typ 1850
Strength
——Protein
13.5%16%+2.5%Hydration
——Maturation
——Orkiszowa Jasna Typ 630 vs Mąka Orkiszowa Graham Typ 1850
Orkiszowa Jasna Typ 630 | ||
|---|---|---|
Strength | — | — |
Protein | 13.5% | 16%+2.5% |
Hydration | — | — |
Maturation | — | — |