Polskie Młyny Mąka krupczatka typ 500
MediumPoland
Polskie Młyny krupczatka, typ 500 coarse wheat flour. Gritty grind for faworki and some dumplings. Alone it interrupts gluten; sometimes dusted like semolina or used at 5-10% in pizza for a cracklier bite.
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%.
Polskie Młyny krupczatka, typ 500 coarse wheat flour. Gritty grind for faworki and some dumplings. Alone it interrupts gluten; sometimes dusted like semolina or used at 5-10% in pizza for a cracklier bite.
Bakes with this flour
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Technical Specifications
Ash Content | 0.5% |
Mąka krupczatka typ 500 vs Basia Poznańska
Strength
MediumMediumProtein
10%10.6%+0.6%Hydration
——Maturation
——Mąka krupczatka typ 500 vs Basia Poznańska
Mąka krupczatka typ 500 | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10% | 10.6%+0.6% |
Hydration | — | — |
Maturation | — | — |