Mąka krupczatka typ 500
Polskie Młyny
A coarse-ground wheat flour (type 500) with a gritty texture. It is primarily used for certain pastries (e.g., faworki) and dumplings. Not suited alone for bread/pizza because its large particle size interrupts gluten formation. However, it's sometimes used to dust baking surfaces (like semolina) or added in small amounts (5-10%) to pizza dough for a slightly more crackly crust.
Optimal fermentation: 2-7 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 55% |
Ash Content | 0.5% |
Polskie Młyny Mąka krupczatka typ 500 is a type 550 flour, 10% protein, and 55% absorption. A coarse-ground wheat flour (type 500) with a gritty texture. It is primarily used for certain pastries (e.g., faworki) and dumplings. Not suited alone for bread/pizza because its large particle size interrupts gluten formation. However, it's sometimes used to dust baking surfaces (like semolina) or added in small amounts (5-10%) to pizza dough for a slightly more crackly crust.