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Solina Italian Heritage Soft Wheat Flour

$13.00

Arteagricola - High-Protein Italian Heritage Wheat, Grown and Milled in Puglia

*Botanically classified as a soft wheat (grano tenero), Solina differs significantly from typical American soft wheat flours and performs as a high-protein bread flour.

Solina is a historic Italian heritage wheat variety traditionally cultivated in central Italy for centuries. Today, this exceptional grain is grown and stone-milled in Puglia under quality-focused cultivation, where climate, soil, and low-yield farming practices contribute to its distinctive character and strength.

Though classified as a soft wheat (grano tenero), Solina stands apart for its naturally high protein content (18.6%) and short fermentation performance—making it well suited for artisan breads, focaccia, direct-dough baking and blending with conventional flours.

This is not a commodity soft wheat flour. It is a heritage Italian grain selected for flavor, structure, and integrity.

Arteagricola - High-Protein Italian Heritage Wheat, Grown and Milled in Puglia

*Botanically classified as a soft wheat (grano tenero), Solina differs significantly from typical American soft wheat flours and performs as a high-protein bread flour.

Solina is a historic Italian heritage wheat variety traditionally cultivated in central Italy for centuries. Today, this exceptional grain is grown and stone-milled in Puglia under quality-focused cultivation, where climate, soil, and low-yield farming practices contribute to its distinctive character and strength.

Though classified as a soft wheat (grano tenero), Solina stands apart for its naturally high protein content (18.6%) and short fermentation performance—making it well suited for artisan breads, focaccia, direct-dough baking and blending with conventional flours.

This is not a commodity soft wheat flour. It is a heritage Italian grain selected for flavor, structure, and integrity.

Product Details

  • Grain: 100% heritage Solina soft wheat

  • Protein: 18.6%

  • Milling: Stone-milled in Puglia, Italy

  • Extraction: Approximately 60–70% (seasonally variable)

  • Recommended Hydration: 65–70%

  • Origin of Cultivation: Puglia, Italy

  • Flavor Profile: Complex, slightly sweet, with nutty depth

Technical Data: LINK

Ideal For

  • Solina is a character-driven artisan flour intended for traditional handling and moderate fermentation.

  • Rustic hearth loaves

  • Focaccia

  • Direct-dough baking

  • Blending with other flours for enriched doughs

A high-protein Italian heritage wheat flour for bakers who value authenticity, regional cultivation, and the depth of traditional grain.