Confusion over flour names in Poland

coarse-grained wheat flour

what polish flour is the closest to our ap flour??

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

My wife bakes a lot - cakes and bread (bread machines are good news). You have to look carefully at the number, as that gives you the info you probably need. Names can be confusing.

The texture is never the same. And a decent mixer + an oven with a timer does it so much better.

the self rising flour don't have yeast it has baking powder so u don't need to add any more baking powder. I think personal it's conveinient.

Hello guys. Please help me where to buy cream of tartar in poland. Or whats the polish name for it? Thanks.

according to Polish Wikipedia it is something called E336 or wodorowinian potasu (potassium bitartrate). Apparently it is a component of a baking powder.

Merged: what is the Polish equivalent of plain flour?

I want to make shortcrust pastry but dont know what flour to use, any help would be appreciated
thanks

For shortcrust pastry (ciasto kruche) the best is mąka krupczatka. But other types will be also OK. In Poland there is many different kinds of flour ("mąka") and they all are the plain flour. Different is the content of minerals (you will find on the package something called "typ" - the higher it is, the darker is the flour, whole-wheat flour is of the type of even 2000, while standard flour is something between 400 and 600) and grain size (krupczatka has bigger grains than the other types).

According to Wikipedia:


So practically each flour sold in Poland will satisfy this condition. We don't have anything like flour with leavening agent. Or, at least, I haven't met anything like this in Polish shops. We just add baking powder or baking soda during the process of preparing a cake :)

Can I use maka pszenna for scones

Yes you can, it's regular, ordinary flour made from wheat.

Grrrr. What is english name for maka krupczatka please!!!

There really isn't an equivalent for some names of flour, more useful is what they are used for. Have a look at this old thread:

https://polishforums.com/archives/2005-2009/food/maka-flour-help-krupczatka-14348/

Incidentally, Poland only has different types of plain flour, there is no self-raising flour. Baking powder is added to it instead.

Can Tortowa be used for baking American-style cookies or British-style biscuits? Or is there a better flour for this?

I once made a cake (or rather TRIED to make a cake using the Polish flour that's meant for making crepes/pancakes (according to the picture on the package - I don't read Polish and I had no signal in the Polish supermarket to google it in my phone) and the cake ended up being very heavy and rubbery, like a really REALLY thick crepe. Lol

So before I waste good butter, sugar, eggs and flour, could it work with Tortowa Extra (Basia brand)?

Thank you so much in advance everyone.

If it is good to bake Polish-style stuff, then it is also good for other. What`s sauce for the goose etc


Yes, there is - Super Luxury Double Tortowa Monka. But it hasn`t been fully invented yet, so we must wait. I am looking forward to it, too.