ITALY · Artos Granos

Artizanul 0M (The Artisan) — Manitoba Flour Type 0-M W400 | 25kg

289,00 lei RON

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Weight 25kg

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For cozonac and panettone that impress. Artisan 0M (Manitoba) is the strongest flour in our range — made for rich doughs, with plenty of butter and eggs.

It supports very long fermentations (over 48h) without losing its structure. Fluffy cozonac, tall panettone, muffins and croissants that rise beautifully and remain airy for days.

For connoisseurs: maximum strength W400 — high absorption, stable structure for enriched doughs. Produced in Italy according to our specifications.

Perfect for: cozonac · panettone · muffins · croissants

25 kg bag — the economical choice for frequent bakers and professionals.

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Price per kilogram: 11,56 lei /kg

Also available in a 5 kg bag →

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DPD & GLS delivery 1-3 days

Made in Italy

14-day returns

Technical specs

Scheda Tecnica

400^W

Alveographic strength (W)

Maximum strength

P/L ratio0.75 (±0.15)

Proteinmin. 14% (s.u.)

Dry glutenmin. 12% (s.u.)

Hagberg indexmin. 250 sec.

Moisturemax. 15.50%

Ashmax. 0.65% (s.u.)

Type0 - M (Manitoba)

OriginItaly

Shelf life6 months

Average nutritional values / 100g

Energy1428 kJ / 337 kcal

Fat0.9 g

of which saturates0.2 g

Carbohydrates65.9 g

of which sugars1 g

Fibre2.5 g

Protein14 g

Salt0.0019 g

Recommended for very long fermentation, over 48h, including cold fermentation in the fridge. Ideal for enriched doughs and high hydration. Also excellent as a strengthening flour in blends.

How to use

Ideal for: cozonac, panettone, babka, croissants, brioche, long-fermentation pizza.

Recommended hydration: 65-80%
Cold fermentation: 24-72 hours
Strengthening agent: mix with other weaker flours

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Allergens & Storage

Contains: gluten. May contain traces of: soy and mustard.

Storage: Cool, dry, ventilated place. Consume within 6 months of milling.

Produced in Italy according to Artos Granos specifications · DSV/HACCP · Non-GMO · ISO.