Pszenna Razowa typ 2000
Polskie Młyny
A fine whole wheat flour (type 2000) containing the entire grain. Protein ~12%. It produces dense, dark loaves with a robust whole-grain flavor. Commonly used in combination with lighter flours (due to weaker gluten). In pizza, adding 10-20% can give a rustic taste and brown color, but pure 100% razowa dough is very heavy and best for flatbreads or pan pizzas.
Optimal hydration: 70% – 80%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-12 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 72% |
Ash Content | 2% |
Polskie Młyny Pszenna Razowa typ 2000 is a type wholemeal flour, 12% protein, a recommended hydration range of 70–80%, and 72% absorption. A fine whole wheat flour (type 2000) containing the entire grain. Protein ~12%. It produces dense, dark loaves with a robust whole-grain flavor. Commonly used in combination with lighter flours (due to weaker gluten). In pizza, adding 10-20% can give a rustic taste and brown color, but pure 100% razowa dough is very heavy and best for flatbreads or pan pizzas.