Hoping maybe @Breadzik can assist with this one - or anyone else with the knowledge!
My local Polish shop has a decent range of Polish wheat flours from Lubella and Basia. They seem to be of good quality and I buy them quite often, especially the T550, to use as bread flour in German recipes.
But there's also T500, T450 and T405. I know the number relates to ash content, but there is also flour strength to consider. Eg, consider Italian 00 flour - it can have a W index from 180 - 400 and still be 00. The Basia T405 seems very soft and good for cakes, but not fully sure about the rest.
And then there are designations of Tortowa Extra, Tortowa Orkiszowa, Extra Wpiek Drozdzowe, Extra Wpiek Biszkopty and Krupczatka - what do these all mean?
And lastly, is there a Polish equivalent of T997 - light (not white) rye flour?
Lance