Hello, I jsut spent a good 10 minutes in the supermarket staring at all the kinds of flours, i ended up buying 'maka z kloskiem' and cant find a translation for it in my books or online.
Can anyone tell me what iv'e bought?! and what i use it for....Im hopeless, i know.
There are no self raising flours in PL... at least I don't know of any. The flour you've bought should be ok for most things... I usually buy wrocławska but I don't why... they are all very similar... I think tortowa might be better for cakes...
Apparently it's normal flour that has had 'chemical leavening agents' (whatever that is!?) premixed in to it which as far as I can see means some salt and baking powder.
Can anyone help me with the wording for "whole wheat flour" in Polish? I've purchased four different packages but none are whole wheat flour.....maybe they don't have it in Poland?
I went to the thread that Krzysztof (above) suggested. It doesn't address my question, but it was good information. Here it is again in case anyone is interested, but I still need my whole wheat answer.
Other thread: 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:
- mąka poznańska, typ 500 - recommended for dough for noodles, pierogi, pizza, for sauces (as densifier); - mąka luksusowa, typ 550 - recommended for dough for yeast cakes and fried cakes; - mąka tortowa, typ 450 - recommended for dough for sponge cake or sponge cake with fat; - 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 maccaroni
- mąka wrocławska, typ 500 - recommended for dough for yeast cakes, puff pastry (ciasto francuskie) and rough-puff pastry (ciasto półfrancuskie), pancakes, soups and sauces
Here is the web site for one manufacturer. It essentially has the same information that the other post seems to have gleaned. I think there is a great overlap. But when I feel some flours, they seem to be finer ground (e.g. tortowa), like all purpose flour in the U.S. and I use that for my biscuits. Piece this together
Jul 8, 09, 15:56 - Thread attached on merging: Flour
Hi, breifly,.. when in France some time ago I came across a maize flour,..thingy,...( bear with me,..I'm a man ),...which I used for thickening,..it was great and much better than Cornflour used here in Uk.Through a friend,.. who works with a Polish girl I have been given some,...Maka, Luksusowa,..Mazowiecka,.... maka pszenna 550,..... Help,.. typing the above into the computer I am given tons of information,.... But I don't speak Polish,.. :-) Can anyone give me any pointers as to what type of flour it is and the uses etc ?? Cheers
Hi, I only joined today and thought that this Flour thing would be a new thread,.. but my entry was redirectted to here,.. and I've just found Bevs fountain of knowledge,.. many thanks,.... it means i'll have to stir like the blazes or find the correct flour for thickening,..lol,.. Cheers,
Luksusowa, type 550 is excellent to use as a thickening agent, widely used when making a roux by polish house wife's. Looks like your friend gave you what you asked for.
Rule of thumb the higher the number of a flour the darker the flour will be and it will have a higher gluten content. As for the brand name of the flour it's personal preference, use whatever suits you.
Other useful information : Pszenna = wheat Żytnia = rye Kukurydziana = corn
Królowa Kuchni, type 390 Królowa Kuchni, type 390, It is ideal for sponge cakes and other gourmet baking.
Tortowa, type 450 Tortowa, type 450, It is recommended for pasta, noodles, cakes, and other baking products.
Wawelska Extra, type 480 Wawelska Extra, type 480, is ideal for home-made baking, especially for yeast and sponge cakes.
Krupczatka, type 500 Krupcztaka, type 500, is recommended for making pasta and noodles as well as sponge cakes and shortbreads.
Poznańska, type 500 Poznańska, type 500, is suited for cakes, noodle and dumpling pastry, bread.
Wrocławska, type 500 Wrocławska, type 500, is ideal for yeast cakes, pastry, noodles and pancakes.
Luksusowa, type 550 Luksusowa, type 550, is recommended for cooked dishes and roux.
typ-650 - used as a natural thickening agent for soups, gravy or to make a roux. It can also be used to make home made bread, buns, all sort of dark pastry, honey pastry and pumpernickel.
Many Thanks Confused,... reading your list gives me a better understanding,... and I thought Flour was white dusty stuff,.. lol. Jihozapad,.. which bit of the thread is the sex bit ??? or do you Poles have a different word for dangly bits,.. :-D
They sell baking soda in most food shops, but soda is all it usually is, in sachets rather than tins, and works reasonably well as long as you don't use too much. If you want baking powder, Kuchnie Świata stock it (Złoty Taras branch), in the British foods section, otherwise check the ingredients on the sachet carefully.
I've used the Polish 'proszek do pieczenia' stuff. It isn't the same. If you use those sachets and don't adjust the amounts, you can get a nasty surprise. Or at best a leaden cake.
If you use those sachets and don't adjust the amounts,
Well, what's the problem with adjusting the amounts? The sachet will have info on that. Use this much powder for so much flour. Or use a Polish recipe, then the recipe will tell you how much powder to use ;-p
In my first month I accidentally bought potato flour instead of normal flour. It was a bad experience trying to cook some meals using potato flour without knowing what exactly it is:).
Thread attached on merging: Got a question on Flour.
Could you guys help me with the types and brand names of the flour available in Polish supermaakets. I've heard there is a different way of naming it here. So here goes i need the name(Brand names welcome) or type of the following-:
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.
