Pandough
Mąka na Pizzę Włoską Typ 00

Mąka Łowicka Mąka na Pizzę Włoską Typ 00

StrongFlag of PLPoland

Tipo 00 pizza flour from the Dałek family mill (PPHU MILLTEX) near Łowicz. No improvers, no additives, no GMO. Mill copy claims high protein and baking strength but publishes no W or falling number; Allegro ratings are not a lab sheet. Fresh-milled, paper bags.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 4 h at 22°C, inside a 2–8 h window. In the fridge at 4°C, it holds 8–24 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Tipo 00 pizza flour from the Dałek family mill (PPHU MILLTEX) near Łowicz. No improvers, no additives, no GMO. Mill copy claims high protein and baking strength but publishes no W or falling number; Allegro ratings are not a lab sheet. Fresh-milled, paper bags.

Mąka Łowicka Mąka na Pizzę Włoską Typ 00 fermentation range

The catalog window for Mąka Łowicka Mąka na Pizzę Włoską Typ 00 is 8–24 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

type-00, polish, artisan-mill, no-additives, family-mill, highly-rated, pizza

Bakes with this flour

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Technical Specifications

Ash Content
0.5%

Mąka na Pizzę Włoską Typ 00 vs Mąka na Pizzę Horeca

Mąka na Pizzę Horeca
Mąka na Pizzę Horeca
Strength
StrongMedium
Protein
12.5%11.5%-1.0%
Hydration
——
Maturation
2-8h 22°C4-10h 22°C+2h