Poznańska typ 500
Polskie Młyny
A popular Polish all-purpose wheat flour (type 500). Protein ~10.5-11%. It’s considered a 'strong AP' well-suited for yeast doughs (breads, buns, pierogi). It produces doughs with moderate elasticity and good rise. Often interchangeable with type 550 in recipes calling for 'mąka luksusowa'.
Optimal hydration: 55% – 60%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 3-8 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 56% |
Ash Content | 0.5% |
Falling Number | 280ms |
Polskie Młyny Poznańska typ 500 is a type 550 flour, 10.8% protein, a recommended hydration range of 55–60%, and 56% absorption. A popular Polish all-purpose wheat flour (type 500). Protein ~10.5-11%. It’s considered a 'strong AP' well-suited for yeast doughs (breads, buns, pierogi). It produces doughs with moderate elasticity and good rise. Often interchangeable with type 550 in recipes calling for 'mąka luksusowa'.