Flour types in Poland

Flour type, according to Polish food regulations, means the content of ashes in it (i.e. the remains after complete burning of the organic ingredients in a sample of the product at a determined temperature). Ii is expressed in gramms/100 kg of flour. For example: type 500 means that in every 100 kg of flour there's around 500 g of ashes, and type 850 means that in every 100 kg the content of ashes is around 850 g.

Main types of wheat flours:

Królowa Kuchni, type 390

• It is ideal for sponge cakes and other gourmet baking.

Mąka tortowa, typ 450

• recommended for pasta, noodles, cakes, and other baking products.

Wawelska Extra, type 480

• ideal for home-made baking, especially for yeast and sponge cakes.

Mąka poznańska, typ 500

• recommended for dough for noodles, pierogi, pizza, for sauces (as densifier);

Mąka krupczatka, typ 500

• recommended for shortcrust pastry and "półkruche" (shortcrust pastry with cream, egg whites and baking soda), "ciasto parzone" (steamed dough/pastry???) and macaroni

Mąka wrocławska, typ 500

•  recommended for dough for yeast cakes, puff pastry (ciasto francuskie) and rough-puff pastry (ciasto półfrancuskie), pancakes, soups and sauces

Mąka luksusowa, typ 550

• recommended for dough for yeast cakes and fried cakes;

Flour name	Flour type	Purpose
Cake flour	Type 450 – very fineflour	For all types of baked products, especially for cakes. The flour is very light, less sticky.
Coarse-ground flour	Type 450 – coarse flour with gruel texture	Perfect for pastas and pastry dough.
Koszalin, Wrocław, Poznań flour	Type 500	Flour for dumplings, pancakes and pierogi, but also for various types of dough that require stickiness, e.g..: for croissants, croquettes.
Bakery flours	Type 550, 650, 750, 850, 1800, 2000.	Perfect for bread, buns, pretzels and for other cooking purposes, but these are dark flours.

The "strongest" (hardest wheat) flour is Poznańska -- it's great for many types of bread and the best available floor for pizza dough, foccaccia, etc. If you want to make home-made pasta this may be the best, depending on whether you are trying to replicate the dry no-egg pastas of the South, or the softer egg pastas of the North. In general, try Wrocławska for pasta.

Luksosowa is soft and good for certain breads (mixed with rye floor, for example) and for many doughs. Mixing this in a ratio of one third Luks and two thirds Wroc will get you something pretty close to bog standard American All Purpose flour. Good for everything, great for nothing.

** All-purpose flour contains 0.55% ash and therefore it is the same as the Polish "typ 550" (or luksusowa).

Other useful information :
Pszenna = wheat
Żytnia = rye
Kukurydziana = corn



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