Mąka na Pizzę Włoską Typ 00
Mąka Łowicka
Artisan Polish tipo 00 pizza flour from the Dałek family mill (PPHU MILLTEX) near Łowicz. No improvers, no additives, no GMO - 100% wheat. This flour has exceptional consumer ratings (4.94/5 on Allegro with 889 ratings). Freshly milled and packed in eco-friendly breathable paper bags.
Optimal hydration: 55% – 60%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 2-8 hoursat 22°C
TestedFermentation window from flour profile data.
Community Ratings
1Based on 1 community bake
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Technical Specifications
Ash Content | 0.5% |
Mąka Łowicka Mąka na Pizzę Włoską Typ 00 is a type 00 flour, W210 strength, 12.5% protein, and a recommended hydration range of 55–60%. Artisan Polish tipo 00 pizza flour from the Dałek family mill (PPHU MILLTEX) near Łowicz. No improvers, no additives, no GMO - 100% wheat. This flour has exceptional consumer ratings (4.94/5 on Allegro with 889 ratings). Freshly milled and packed in eco-friendly breathable paper bags. It ferments best over 2–8 hours at room temp (22°C).
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