Szymanowska luksusowa typ 550
Polskie Młyny
A premium 'luksusowa' wheat flour (type 550) often used in rich yeast pastries and breads. Protein ~11.5%. It is finely sifted and gives a slightly stronger dough than type 500, yet still tender. Perfect for sweet dough (babka, challah) and as a high-quality all-purpose for everyday baking.
Optimal hydration: 56% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 3-10 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Best For
Pizza Classica
Technical Specifications
Absorption | 57% |
Ash Content | 0.55% |
Falling Number | 300ms |
Polskie Młyny Szymanowska luksusowa typ 550 is a type 550 flour, 11.5% protein, a recommended hydration range of 56–62%, and 57% absorption. A premium 'luksusowa' wheat flour (type 550) often used in rich yeast pastries and breads. Protein ~11.5%. It is finely sifted and gives a slightly stronger dough than type 500, yet still tender. Perfect for sweet dough (babka, challah) and as a high-quality all-purpose for everyday baking.