For every recipe, the right strength of flour — so your dough turns out perfectly, every time.
How strong is your flour. Low W (170-220) = delicate flour for fine pastries and delicate doughs. High W (350+) = strong flour for sweet bread, panettone, and croissants with long fermentation. In short: higher W = more tolerant of fermentation.
How elastic versus how extensible the dough is. Low P/L (0.4-0.5) = easily stretchable dough — perfect for pizza. High P/L (0.6+) = dough that holds its shape — for sweet bread (cozonac) or structured bread.
How much gluten is in flour. More protein (13-15%) = dough that retains fermentation gases well. Less (10-11%) = more delicate crumb. For bread you need 12%+, for fine pastries 10-11% is perfect.
Each Artos Granos assortment starts from a specific need: what the baker, confectioner, or pizzeria wants to make. We define the exact technical specifications — W strength, P/L ratio, protein content, Hagberg index — and produce in Italy to these standards.
The result: not a standard off-the-shelf product, but a flour built precisely for your recipe. We have a complete range of assortments — from flours for pizza and bread, to those for sweet bread and fine pastry — and can build anything the end-user needs.
Tested assortment combinations — add the pack and the volume discount will be applied automatically.
Pizza and focaccia — the essential duo for pizza lovers.
Fluffy cozonac and panettone – strong flours for holiday feasts.
Whole grain and semi-whole grain — high-fiber bread, no compromise on taste.
Artisan Bread Trio — versatile white, semi-wholemeal, and rustic Type 2.
2 products → -5% · 3+ products → -10% · applied automatically at checkout
