Żytnia mąka jasna typ 580
PZZ Białystok
A light sifted rye flour (type 580) with most bran removed. Rarely available retail, it's used industrially for lighter rye breads. It behaves similarly to type 720 but yields a milder flavor and lighter crumb color. Bakers often combine it with whole rye or wheat to balance flavor. Can be used to prepare a gentle-tasting rye sour culture or as the base for a clear rye loaf with subtle rye notes.
Optimal hydration: 75% – 85%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-7 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 80% |
Ash Content | 0.58% |
PZZ Białystok Żytnia mąka jasna typ 580 is a type rye flour, 6.5% protein, a recommended hydration range of 75–85%, and 80% absorption. A light sifted rye flour (type 580) with most bran removed. Rarely available retail, it's used industrially for lighter rye breads. It behaves similarly to type 720 but yields a milder flavor and lighter crumb color. Bakers often combine it with whole rye or wheat to balance flavor. Can be used to prepare a gentle-tasting rye sour culture or as the base for a clear rye loaf with subtle rye notes.