Mąka na Pizzę Horeca
PZZ Białystok
Industrial tipo 00 pizza flour from Podlaskie Zakłady Zbożowe (Białystok). The 10 kg Horeca bag (11.5% protein) and the 1 kg retail bag (9.2% protein) are different formulas and should not be treated as interchangeable. The Horeca version includes ascorbic acid and enzymes, which improve dough tolerance and handling versus what protein % alone suggests. In practice, this is a budget flour that can be forgiving in everyday workflows, but it is not a clean-label equivalent of additive-free Italian 00 flours.
Optimal hydration: 58% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-10 hoursat 22°C
TestedMedium protein (11.1% in 10kg Horeca version). Contains ascorbic acid and enzymes as improvers. 4-10h warm fermentation works well. The improvers add some strength and tolerance beyond what the protein alone suggests. 58-62% hydration.
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1Based on 1 community bake
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Technical Specifications
Ash Content | 0.5% |
PZZ Białystok Mąka na Pizzę Horeca is a type 00 flour, W210 strength, 11.5% protein, and a recommended hydration range of 58–62%. Industrial tipo 00 pizza flour from Podlaskie Zakłady Zbożowe (Białystok). The 10 kg Horeca bag (11.5% protein) and the 1 kg retail bag (9.2% protein) are different formulas and should not be treated as interchangeable. The Horeca version includes ascorbic acid and enzymes, which improve dough tolerance and handling versus what protein % alone suggests. In practice, this is a budget flour that can be forgiving in everyday workflows, but it is not a clean-label equivalent of additive-free Italian 00 flours. It ferments best over 4–10 hours at room temp (22°C). Medium protein (11.1% in 10kg Horeca version). Contains ascorbic acid and enzymes as improvers. 4-10h warm fermentation works well. The improvers add some strength and tolerance beyond what the protein alone suggests. 58-62% hydration.
type-00, polish, horeca, industrial-mill, medium-protein, budget, brc-certified, ascorbic-acid