Wrocławska
PZZ Kraków
Traditional Polish wrocławska flour (type 500) from PZZ Kraków regional mills. Named after the city of Wroclaw, this flour style is characterized by its sticky, elastic properties ideal for yeast doughs, puff pastry, pierniki (gingerbread), naleśniki, and omelettes. Slightly different character from poznańska - better suited for yeasted and fried preparations.
Optimal hydration: 55% – 62%
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
Ash Content | 0.5% |
PZZ Kraków Wrocławska is a type 550 flour, 10% protein, and a recommended hydration range of 55–62%. Traditional Polish wrocławska flour (type 500) from PZZ Kraków regional mills. Named after the city of Wroclaw, this flour style is characterized by its sticky, elastic properties ideal for yeast doughs, puff pastry, pierniki (gingerbread), naleśniki, and omelettes. Slightly different character from poznańska - better suited for yeasted and fried preparations.
all-purpose, type-500, wroclawska, yeast-dough, nalesniki, regional