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The 3 numbers on the package — simply explained

On every Artos Granos bag, you'll find three technical values. They're not marketing — they're the recipe behind your recipe.

W — Flour Strength

W tells you how "resistant" the flour is to fermentation. In short: higher = more forgiving.

• Low W (170-220) — delicate flour. For cookies, tarts, puff pastry. The dough relaxes quickly, doesn't "fight" with you.
• Medium W (280-340) — balanced flour. For everyday bread, pizza, focaccia. The most versatile range.
• High W (350-400+) — strong flour. For cozonac (sweet bread), panettone, croissants — long-fermentation doughs (24-72h) that would collapse with weak flour.

P/L — Dough Balance

P/L tells you if the dough is more elastic (pulls back) or extensible (stretches easily).

• Low P/L (0.4-0.5) — easily stretchable dough. Perfect for pizza, where you shape the crust without it tearing.
• High P/L (0.6+) — dough that retains its shape. For cozonac or bread with a tall structure.

Protein — Gluten

Protein = gluten content. Gluten is the network that traps fermentation gases.

• 10-11% — delicate, tender crumb. Fine pastry.
• 12-13% — good balance. Bread, pizza.
• 13-15% — strong structure, retains gases well. Enriched doughs, long fermentation.

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What do you want to make? → What flour do you need?

The table below directly shows you which Artos Granos variety matches your recipe.

You want to make...	Recommended flour	Why
Pizza (classic, sheet pan, focaccia)	Maestrul 0R — W330	Designed for pizza with 12-24h maturation. Perfect extensibility, large alveolation, withstands high-temperature baking.
Cozonac & Panettone	Artizanul 0M — W400 (Manitoba)	Maximum strength. Supports enriched doughs with butter and eggs, withstands 24-72h fermentation without collapsing.
Everyday bread (white, baguette)	Clasicul 0S — W290	Versatile, predictable, lot after lot. Crispy crust, consistently airy crumb.
Whole wheat bread	Naturalul IF — W340	Authentic whole wheat with 7.5g fiber/100g. W340 is rare for a whole wheat — allows medium-long fermentations without flattening.
Fine pastry (cookies, tarts, puff pastry)	Stilistul 00 — W170	Low protein, does not develop unwanted gluten. Dough remains tender, easy to shape.
Long maturation / poolish / biga	Paznicul 0RR — W370	Intended for fermentations up to 48h and indirect methods. Balanced profile: volume, strength, stability.
Semi-whole wheat bread (country-style)	Statornicul 1 — W290	The perfect compromise: richer taste than white, without the "heaviness" of whole wheat.
Rustic sourdough bread	Rădăcina 2	Rustic flour with natural wheat aroma and visible bran particles. For bread with character.

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5 practical rules that make a difference

1. Match hydration to flour type

Strong flours (high W) absorb more water. Guidelines: fine pastry 50-60%, bread and pizza 55-70%, whole wheat 65-75%, Manitoba doughs 65-80%.

2. The higher the W, the longer the fermentation can be

A W170 flour requires short fermentation (1-4h) — if left too long, it "collapses". A W400 flour withstands 24-72h and only then performs at its best.

3. Cold fermentation is your friend

12-24h in the refrigerator develops much better taste and texture than a quick, warm fermentation. Works best with medium and high W.

4. Don't skip dough rest

After kneading, let the dough relax for 20-30 minutes before shaping. Gluten needs time — especially with strong flours.

5. Temperature matters for baking

Pizza needs high temperatures (350-450°C — wood-fired or professional electric oven). Bread: 220-250°C with steam at the beginning. Fine pastry: 170-190°C.

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Common mistakes — and how to avoid them

• Using a high W flour for a quick recipe → the dough is stiff, "fights" you, doesn't relax. For recipes under 4h, choose low-medium W.
• Using a low W flour for long fermentation → the dough collapses, flattens, loses gases. For over 12h of fermentation, minimum W290.
• Same hydration for all flours → a strong flour remains dry, a weak one becomes sticky. Adjust according to W.
• Rushing fermentation → flat taste, dense crumb. Patience (and the refrigerator) make 80% of the result.

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In short — cheat sheet

Flour	W	Best for...
Stilistul 00	170	Fine pastry, cookies, puff pastry
Clasicul 0S	290	Everyday bread, pizza, pasta
Statornicul 1	290	Country-style semi-whole wheat bread
Maestrul 0R	330	Pizza, focaccia
Naturalul IF	340	Whole wheat bread with fiber
Paznicul 0RR	370	Long maturation, poolish, panettone
Artizanul 0M	400	Cozonac, panettone, croissant
Rădăcina 2	—	Rustic sourdough bread