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Szymanowska typ 00 (do pizzy)

Polskie Młyny Szymanowska typ 00 (do pizzy)

MediumFlag of PLPoland

Szymanowska tipo 00 pizza flour from Polskie Młyny. About 11% protein on common retail panels. Ingredients include protease and amylase flour-treatment enzymes (see Carrefour label). Fine grind for soft, extensible pizza dough. No published W or falling number.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 5.5 h at 22°C, inside a 3–8.5 h window. In the fridge at 4°C, it holds up to 21 h.
  • Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Szymanowska tipo 00 pizza flour from Polskie Młyny. About 11% protein on common retail panels. Ingredients include protease and amylase flour-treatment enzymes (see Carrefour label). Fine grind for soft, extensible pizza dough. No published W or falling number.

Polskie Młyny Szymanowska typ 00 (do pizzy) fermentation range

The catalog window for Polskie Młyny Szymanowska typ 00 (do pizzy) is 2.8–8.7 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, Polish

Bakes with this flour

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Technical Specifications

Ash Content
0.55%

Szymanowska typ 00 (do pizzy) vs Mąka na Pizzę Horeca

Mąka na Pizzę Horeca
Mąka na Pizzę Horeca
Strength
MediumMedium
Protein
11%11.5%+0.5%
Hydration
——
Maturation
2.8-8.7h 22°C4-10h 22°C+1h