Młyn Suwałki Mąka Pszenna Typ 00 Włoska na Pizzę
MediumPoland
Tipo 00 pizza flour from Młyn Suwałki (ROMEL PLUS), Podlasie. 100% Polish wheat, no improvers. Label protein 10%. Non-standardized regional flour for short-ferment, thin-crust pizza. Sold in 5 kg and 25 kg bags.
How the calculator uses this flour
- Fermentation window. With 10% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 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%.
Tipo 00 pizza flour from Młyn Suwałki (ROMEL PLUS), Podlasie. 100% Polish wheat, no improvers. Label protein 10%. Non-standardized regional flour for short-ferment, thin-crust pizza. Sold in 5 kg and 25 kg bags.
type-00, polish, budget, low-protein, same-day, no-additives, regional-mill
Bakes with this flour
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Technical Specifications
Ash Content | 0.5% |
Mąka Pszenna Typ 00 Włoska na Pizzę vs Mąka na Pizzę Horeca
Strength
MediumMediumProtein
10%11.5%+1.5%Hydration
——Maturation
—4-10h 22°CMąka Pszenna Typ 00 Włoska na Pizzę vs Mąka na Pizzę Horeca
Mąka Pszenna Typ 00 Włoska na Pizzę | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10% | 11.5%+1.5% |
Hydration | — | — |
Maturation | — | 4-10h 22°C |