Mąka Pszenna na Pizzę Włoską Typ 00
Młyny Stoisław
Polish tipo 00 pizza flour from PZZ Stoisław (Koszalin region). Contains L-cysteine as a dough relaxer - a reducing agent that improves extensibility by breaking disulfide bonds in gluten. This compensates for Polish wheat's typically high P/L ratio (high tenacity, low extensibility). At 11% protein, it sits in the mid-range. Rated 4.88/5 on Ceneo with users calling pizza from it 'a dream'. Available in 0.5kg to 10kg packs. Fiber content notably higher (2.3-2.9g) than most tipo 00 flours.
Optimale hydratatie: 58% – 62%
Meel met gemiddelde sterkte. Het beste voor bakken op dezelfde dag of kortere koude fermentaties (12-24u). Houd de hydratatie matig.
Optimale fermentatie: 4-10 uurom 22°C
GetestMid-range protein (11%) with L-cysteine reducing agent for improved extensibility. The L-cysteine compensates for Polish wheat's natural high tenacity. 4-10h warm fermentation. Keep hydration at 58-62%. The dough stretches more easily than pure Polish flours at similar protein levels.
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flourDetail.seoSummary Polish tipo 00 pizza flour from PZZ Stoisław (Koszalin region). Contains L-cysteine as a dough relaxer - a reducing agent that improves extensibility by breaking disulfide bonds in gluten. This compensates for Polish wheat's typically high P/L ratio (high tenacity, low extensibility). At 11% protein, it sits in the mid-range. Rated 4.88/5 on Ceneo with users calling pizza from it 'a dream'. Available in 0.5kg to 10kg packs. Fiber content notably higher (2.3-2.9g) than most tipo 00 flours. flourDetail.seoFermentation Mid-range protein (11%) with L-cysteine reducing agent for improved extensibility. The L-cysteine compensates for Polish wheat's natural high tenacity. 4-10h warm fermentation. Keep hydration at 58-62%. The dough stretches more easily than pure Polish flours at similar protein levels.
type-00, polish, l-cysteine, medium-protein, budget, industrial-mill