Żytnia mąka razowa typ 2000
Polskie Młyny
A wholemeal rye flour (type 2000) with all bran and germ included. It is used for the heaviest, most traditional rye breads (e.g. pumpernickel) and for feeding rye sour cultures. Dough made from 100% rye razowa is more a paste than a dough – usually fermented and baked in a pan. It has extremely high water-binding capacity and gives bread that stays moist for a long time, with a pronounced sour & malty flavor.
Optimal hydration: 95% – 105%
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 | 95% |
Ash Content | 2% |
Polskie Młyny Żytnia mąka razowa typ 2000 is a type rye flour, 5% protein, a recommended hydration range of 95–105%, and 95% absorption. A wholemeal rye flour (type 2000) with all bran and germ included. It is used for the heaviest, most traditional rye breads (e.g. pumpernickel) and for feeding rye sour cultures. Dough made from 100% rye razowa is more a paste than a dough – usually fermented and baked in a pan. It has extremely high water-binding capacity and gives bread that stays moist for a long time, with a pronounced sour & malty flavor.