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Solina High-Protein Italian Heritage Wheat Flour

$14.00

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 strong fermentation performance—making it well suited for artisan breads, pizza, and long-leavened doughs.

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 strong fermentation performance—making it well suited for artisan breads, pizza, and long-leavened doughs.

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-ground in Puglia, Italy

  • Origin of Cultivation: Puglia, Italy

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

Ideal For

  • Sourdough and long-fermented breads

  • Rustic hearth loaves

  • Pizza and focaccia

  • 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.