ITALY · Artos Granos

Maestrul 0R (The Master) — Professional Flour Type 0 Pizza W330 | 5kg

89,00 lei RON

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Weight 5kg

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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

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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.