Work / Poland Work Permit / Study Visa Processing Times [191]

We've been at it since August and still don't have one! Have to go out of the country every three months until we get it. Yesterday I learned that once we get it, it's only good for one year. So, a few months after we get it, we have to start the whole process over again for the next year! We've lived in other countries and never experienced ANYTHING like this. Requires lots of patience. Good luck. :-)

Food / Confusion over flour names in Poland [46]

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