ITALY · Artos Granos

Maestrul 0R (The Master) — Professional Flour Type 0 Pizza W330 | 25kg

259,00 lei RON

Sale Sold out

Taxes included. Shipping calculated at checkout.

Weight 25kg

Secure payment with:

Your flour for pizza. Maestrul 0R is a Type 0 flour created for pizza — an elastic dough that stretches easily, with a puffy crust and a crispy base.

It supports maturation of up to 24 hours, so you can prepare the dough the night before. Also great for focaccia or bread with a golden crust.

For connoisseurs: strength W330 · P/L ratio 0.65 — a balance between elasticity and extensibility. Produced in Italy to our specifications.

Best for: pizza · focaccia · bread

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

Product images are shown for illustrative purposes. We do our best to ensure the information provided is correct and complete, but please always check the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in colour, shape or appearance) between the image shown and the product delivered.

View full details

Secure SSL payment

DPD & GLS delivery 1-3 days

Made in Italy

14-day returns

Technical specs

Scheda Tecnica

330^W

Alveographic strength (W)

Putere mare

P/L ratio0.65 (±0.15)

Proteinmin. 13.5% (d.m.)

Dry glutenmin. 11% (d.m.)

Hagberg indexmin. 250 sec.

Moisturemax. 15.50%

Ashmax. 0.65% (d.m.)

Type0 - R (Pizza)

OriginItaly

Valabilitate6 months

Valori nutriționale medii / 100g

Energie1471 kJ / 347 kcal

Grăsimi1.2 g

din care acizi grași saturați0.2 g

Carbohidrați72 g

din care zaharuri1 g

Fibre2.0 g

Proteine13.3 g

Sare0.004 g

Designed for pizza with up to 24-hour maturation. The balanced structure (W 330, P/L 0.65) allows baking at high temperatures — wood-fired or professional electric oven.

How to use

Ideal for: classic pizza, pizza al taglio, focaccia, calzone, any pizza dough matured for 12-24h.

Recommended hydration: 60-70%
Cold fermentation: 12-24 hours
Optimal baking temperature: 350-450°C

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.