Puglia · Dal 1966
Autentica Integrale
A true wholemeal soft wheat flour from an evolutionary blend of over 2,000 ancient varieties: whole grain, rich in fibre, with live wheat germ.
Autentica is a genuine wholemeal flour, made from an evolutionary blend of over 2,000 ancient soft wheat varieties selected over time through the work of Prof. Salvatore Ceccarelli.
- Truly wholemeal — Whole grain milled — bran + endosperm + germ — not flour + reconstituted bran.
- 6.4% fibre — Complete nutritional profile, high satiety.
- Mandatory autolysis — 30–60 min at ≥ 70% hydration for workable doughs.
- Secure payment
- Protective packaging
- Traceable supply chain
Versatility
Ideal for
Autentica Integrale enhances the most varied preparations, in the kitchen and at the table.
From field to mill
100% Apulian supply chain, integrated and traceable
All èViva flours come from our wheats grown in the heart of Puglia, in Apricena (FG), through voluntary integrated farming practices: no glyphosate, no synthetic pesticides, no GMOs (EC Reg. 1829/2003 and 1830/2003).
Every batch is traced from field to bag: from seed to harvest, from refrigerated silo storage to milling, up to packaging in our Apricena facility. A short, controlled and verifiable supply chain that ensures the purity and varietal identity of every lot.
Technical data
Specifications
How to use it
Practical tips for use
Autentica is a true wholemeal flour and requires a specific working method. Autolysis is not optional: the bran fibres compete with the gluten for water absorption and must be hydrated in advance. Sourdough or old-dough starter is preferable to brewer's yeast.
Recommended guidelines
In summer, 1 g of brewer's yeast per kg of dough with salt at 22–25 g/kg; in winter, 2 g/kg with salt at 18–20 g/kg. Biga and poolish are not advised: wholemeal flour does not have the strength needed for prolonged fermentations without compromising the dough structure. It is not suited to doughs that require volume or strong gluten strength.
100 g
Nutritional values
Controls
Food safety
Every èViva flour is produced under rigorous controls on raw material and process, with full supply-chain traceability.
Warnings
Allergens
Contains gluten. May contain traces of soy, molluscs and mustard as contaminants.
Available formats
Frequently asked questions
FAQ — Autentica Integrale
What makes Autentica a true wholemeal flour?
Unlike many industrial wholemeal flours — often made by adding bran to refined flour (typically around 1.3%) — Autentica is born from milling the whole grain: it contains endosperm, bran and wheat germ in the grain's original proportions, with nothing added or removed. The result: 6.4% dietary fibre and a complete nutritional profile.
What kind of flour is Autentica Integrale?
It is a wholemeal soft wheat flour made from an evolutionary blend of over 2,000 ancient soft wheat varieties selected by Prof. Salvatore Ceccarelli and grown in Puglia with voluntary integrated farming. It contains endosperm, bran and wheat germ in the grain's natural proportions, without glyphosate or pesticides.
What does it mean that it is a "true" wholemeal?
It means it is obtained by milling the whole grain, not by adding bran to refined flour afterwards. Endosperm, bran and germ remain in the grain's original proportions: the nutritional profile, the fibre and the aroma are those of the complete grain.
Why is autolysis needed with Autentica?
The high bran and fibre content requires hydration above 70% and an autolysis of 30–60 minutes to let the flour absorb the water correctly and develop a workable gluten network. Direct method only: not suitable for biga, poolish or intense fermentations.
What is Autentica Integrale ideal for?
Soft or rustic wholemeal bread, homemade loaves and round loaves, soft focaccia, short-fermentation pizzas with a bold flavour, rustic biscuits, pantry cakes, wholemeal plumcakes, tarts, fresh pasta and rough gnocchi.
How much water does Autentica Integrale absorb?
Over 70% of its weight. It is essential to hydrate the flour well and let it rest in autolysis for 30–60 minutes before completing the dough: the bran needs time to absorb the water without "cutting" the gluten network.
How long should a dough with Autentica Integrale proof?
Short fermentations are recommended, typically 2–4 hours at room temperature. It is not suited to long fermentations: the gluten network is delicate and cannot withstand prolonged fermentations without collapsing.
Is it good for home-made bread?
Yes, it is designed precisely for home-made wholemeal bread, loaves, round loaves and rustic focaccia. In a home oven it is at its best with hydrations above 70%, mandatory autolysis and good hot baking for bread with a thick crust and a flavourful crumb.
Why is live wheat germ important?
The wheat germ is the most precious part of the grain: it contains fine oils, vitamins, minerals and enzymes. In Autentica it stays naturally present and — together with the bran — gives intense aroma, digestibility and complete nutritional value, with no external additions.
Does Autentica Integrale contain additives or improvers?
No. Autentica is free from additives, added enzymes, emulsifiers or improvers. Its behaviour in the dough depends solely on the quality of the wheat and the whole presence of bran and live wheat germ.
What is the difference between Autentica and a supermarket wholemeal flour?
Many industrial wholemeal flours are refined flours to which bran is added afterwards, often in limited amounts (around 1.3%). Autentica is born from milling the whole grain and keeps the live wheat germ, with over 6% real fibre and a nutritional profile that is not reconstructed.
In which formats is it available?
1 kg bag (code 447 — EAN 8056477660447), 5 kg bag (code 448 — EAN 8056477660454) and 25 kg professional bag (code 450 — EAN 8056477660461).
Verified reviews
What our customers say
The first time I tasted the Type 0 flour for pizza I was amazed by such authentic flavours, and the same goes for the type 1 and type 2.
Products of excellence and love for the land. Azienda Agricola Piano represents the best of the Made in Italy philosophy. Their flours are exceptional, the fruit of a deep respect for the land that translates into uncompromising quality. These flours guar
Flour of the greatest quality. Working it by hand you can feel the difference with commercial flours. The flavour, especially paired with sourdough, is thrilling and distinctive.
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True wholemeal soft wheat flour from an evolutionary mixture of over 2.000 ancient varieties: whole grain, rich in...