ITALY · Artos Granos

Stilistul 00 (The Stylist) — Professional Flour Type 00 | 25kg

Regular price 239,00 lei RON
Regular price Sale price 239,00 lei RON
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The finesse that makes the difference. Stilistul 00 is an extremely fine, silky flour for delicate doughs.

Ideal for fresh homemade pasta (tagliatelle, lasagna, ravioli), fine pastry and delicate, short-rise doughs. The dough turns out fine, silky and easy to shape.

For connoisseurs: fine Type 00 milling, from selected European wheat. Produced in Italy to our specifications.

Best for: fresh pasta · fine pastry · delicate doughs

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.

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DPD & GLS delivery 1-3 days
Made in Italy
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Technical specs

Scheda Tecnica
170W
Alveographic strength (W)
Putere blândă
P/L ratio0.80 (±0.20)
Proteinmin. 10.0% (d.m.)
Dry glutenmin. 9.0% (DM)
Hagberg indexmin. 220 sec.
Moisturemax. 14.50%
Ashmax. 0.55% (dwb)
Type00
OriginItaly
Valabilitate6 months
Valori nutriționale medii / 100g
Energie1448 kJ / 341 kcal
Grăsimi1 g
din care acizi grași saturați0.2 g
Carbohidrați72.1 g
din care zaharuri0.7 g
Fibre1.9 g
Proteine10 g
Sare0.008 g

Ideal for short proofing (1-4h). Not recommended for long fermentations over 6h.

How to use

Ideal for: fine pastries, biscuits, delicate fresh pasta, tarts and puff pastries.

  • Recommended hydration: 50-60%
  • Direct fermentation: 1-4 hours
  • Not recommended for long fermentations

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.