Pandough
Mąka na Pizzę Horeca

PZZ Białystok Mąka na Pizzę Horeca

MediumFlag of PLPoland

Industrial tipo 00 pizza flour from Podlaskie Zakłady Zbożowe (Białystok). Horeca 10 kg bags list about 11.5% protein; treat retail small bags as a different SKU if the label differs. Ascorbic acid and enzymes on the Horeca formula. Budget flour with improvers, not additive-free Italian 00.

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 6 h at 22°C, inside a 4–10 h window. In the fridge at 4°C, it holds 12–36 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%.

Industrial tipo 00 pizza flour from Podlaskie Zakłady Zbożowe (Białystok). Horeca 10 kg bags list about 11.5% protein; treat retail small bags as a different SKU if the label differs. Ascorbic acid and enzymes on the Horeca formula. Budget flour with improvers, not additive-free Italian 00.

PZZ Białystok Mąka na Pizzę Horeca fermentation range

The catalog window for PZZ Białystok Mąka na Pizzę Horeca is 12–36 hours at 4°C (39°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.

type-00, polish, horeca, industrial-mill, medium-protein, budget, brc-certified, ascorbic-acid

Bakes with this flour

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Technical Specifications

Ash Content
0.5%

Mąka na Pizzę Horeca vs Mąka na Pizzę Włoską Typ 00

Mąka na Pizzę Włoską Typ 00
Mąka na Pizzę Włoską Typ 00
Strength
MediumStrong
Protein
11.5%12.5%+1.0%
Hydration
——
Maturation
4-10h 22°C2-8h 22°C-2h