Szymanowska flour
Wheat flour, Universal, type 480
Recommended for yeast cakes, pound cakes, choux pastry, shortcrust pastry and for making pasta.
Szymanowska flour
Wheat flour, Luxurious, type 550
Used mostly for making yeast cakes, doughnuts and Polish traditional angel wings.
Szymanowska flour
Wheat flour, Coarse ground flour, type 450
Coarse ground flour is produced in our mills mostly for shortcrust pastry and cookies. It is the most popular type of flour for making such desserts.
Szymanowska flour
Wheat flour, Extra fine sponge flour, type 450
Recommended first of all for sponge cakes and layer cakes.
