Mąka gryczana
Melvit
A gluten-free buckwheat flour with a distinct gray color and strong nutty flavor. Common in Eastern European cooking for pancakes (blini), noodles, and to add earthy notes to breads. It has no gluten, so in bread dough it's used sparingly (5-15%) alongside wheat/rye flour. In pizza, a small addition can mimic the taste of toasted grains and deepen crust color.
Optimal hydration: 62% – 75%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-7 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 90% |
Ash Content | 1.8% |
Melvit Mąka gryczana is 8% protein, a recommended hydration range of 62–75%, and 90% absorption. A gluten-free buckwheat flour with a distinct gray color and strong nutty flavor. Common in Eastern European cooking for pancakes (blini), noodles, and to add earthy notes to breads. It has no gluten, so in bread dough it's used sparingly (5-15%) alongside wheat/rye flour. In pizza, a small addition can mimic the taste of toasted grains and deepen crust color.