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.
Every Artos Granos flour comes with precise technical specs. Here's how they compare, so you can choose exactly what you need.
| Characteristic |
 Clasicul 0S (The Classic) — Professional Flour Type 0-S W290 | 5kg |
 Maestrul 0R (The Master) — Professional Flour Type 0 Pizza W330 | 5kg |
 Artizanul 0M (The Artisan) — Manitoba Flour Type 0-M W400 | 5kg |
Stilistul 00 (The Stylist) — Professional Flour Type 00 | 5kg
|
|---|---|---|---|---|
| Strength (W) | W290 | W330 | W400 | W170 |
| Protein | min. 12.5% | 13.5% ±0.5 | min. 14% | min. 10.0% |
| P/L ratio | 0.65 | 0.65 | 0.75 | 0.80 |
| Recommended for | White bread, pizza, baguettes — the most versatile | Pizza, focaccia, calzone — 12–24h maturation | Cozonac, panettone, croissants; strengthens weaker flours | Fine pastry, egg pasta, biscuits, laminated doughs |
| Fermentation time | 4–8h (12–24h cold) | 12–24h | 24–72h | 1–4h |
| View product | View product | View product | View product |
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
