Puglia · Dal 1966
Proteica 14
Re-milled durum wheat semolina with a high protein content (min 14%): the technical base for artisan pasta and tenacious doughs.
Proteica 14 comes from a selected blend of strong non-GMO durum wheats (Marco Aurelio, Panoramix, Emilio Lepido) grown in Puglia with voluntary integrated farming.
- Protein min 14% — High protein content for tenacious doughs and long-holding pasta.
- P/L 3.66 — Tenacious gluten, ideal for bronze-drawn dried pasta.
- Hydration ≥ 65% — For semolina bread, pan pizza and compact focaccia.
- Secure payment
- Protective packaging
- Traceable supply chain
Versatility
Ideal for
Proteica 14 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
Proteica 14 is a technical and structured semolina. The P/L of 3.66 makes the dough very resistant to deformation: an autolyse of at least 30 minutes is not optional but a necessary step to relax the gluten and encourage even hydration.
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. Without autolyse the dough is difficult to work and the finished product tends to be excessively compact.
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. Possible traces of soy, molluscs and mustard.
Available formats
Frequently asked questions
FAQ — Proteica 14
What kind of semolina is Proteica 14?
Proteica 14 is a re-milled durum wheat semolina with a high protein content (min 14%), with W 200–220 and P/L 3.66. It comes from a blend of three non-GMO Italian varieties — Marco Aurelio, Panoramix and Emilio Lepido — grown in the Tavoliere delle Puglie with voluntary integrated farming. It keeps the live wheat germ.
What is the difference between semolina and soft wheat flour?
Durum wheat (Triticum durum) naturally has a higher protein content and forms a more tenacious, less extensible gluten than soft wheat. It is this tenacity that lets pasta stay al dente, semolina bread have a thick crust and orecchiette hold their shape while cooking.
What does P/L 3.66 mean?
P/L is the tenacity/extensibility ratio of the gluten. A value of 3.66 — typical of durum wheat — indicates a very tenacious gluten that resists deformation. The dough resists during working but guarantees exceptional cooking hold. That is why an autolyse of at least 30 minutes is not optional but necessary.
What is Proteica 14 recommended for?
Artisan dried pasta drawn through bronze or teflon dies, fresh Apulian pasta (orecchiette, troccoli, cavatelli, ravioli, tagliatelle), Altamura-style semolina bread, pan pizza, compact focaccia, friselle, rustic rolls and traditional semolina sweets.
Is it good for homemade dried pasta?
Yes: the high protein content (min 14%) and the tenacious gluten make it an ideal technical base for artisan dried pasta, able to hold the cooking and keep the roughness of the bronze die.
Can I use it for Neapolitan pizza or large leavened products?
No. The very tenacious P/L and the structure of durum wheat are not suited to extensible doughs such as Neapolitan pizza, panettone or croissant. For those preparations choose Versatile 240, Forte 320 or Suprema 410.
How much water does Proteica 14 absorb?
Over 65% of its weight. It takes time: an autolyse of at least 30 minutes is always recommended so the semolina develops the gluten network correctly before the final working.
Is it suitable for long maturations with biga or poolish?
It withstands controlled fermentations of up to 48 hours in the fridge, but it is not designed for intense biga or poolish like strong soft wheat flours. It is at its best in a direct method with a mandatory autolyse.
What is the difference between Proteica 14 and Senatore Cappelli?
Proteica 14 (W 200–220, P/L 3.66) is a strong semolina for bronze-drawn dried pasta and compact breads. Senatore Cappelli is a semolina from an ancient grain with a weak gluten network (W<130), designed for soft semolina bread and hand-made fresh pasta, not for dried pasta. They are not interchangeable.
What is the difference from a supermarket semolina?
A direct supply chain with Agricola Piano, three traceable Italian varieties, voluntary integrated farming without glyphosate, live wheat germ kept during milling, no additives. It is not an anonymous blended semolina: it is designed as a technical tool for pasta makers and bakers.
Why is live wheat germ important in a semolina?
The germ contains oils, enzymes and aromatic substances that give pasta and bread more aroma, a natural yellow colour and better softness retention. In industrial semolinas the germ is usually removed: here it stays.
Does it contain additives or improvers?
No. Proteica 14 is free from additives, added enzymes, emulsifiers and improvers. It is non-GMO and suitable for a vegan diet.
In which formats is it available?
1 kg bag (code 457 — EAN 8056477660478), 5 kg bag (code 458 — EAN 8056477660485) and 25 kg professional bag (code 460 — EAN 8056477660492).
Verified reviews
What our customers say
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.
The products I bought are pasta, flour and olives. All of excellent quality. An experience I recommend, I've been a customer for a few years now!
The products enjoy unmistakable qualities recognisable at first sight after cooking the preparations in any processing carried out, guaranteeing the intended results.
Spedizione gratuita sopra €59
Consegna in 2-4 giorni lavorativi in tutta Italia
Garanzia soddisfatti
Qualità garantita dal produttore
Imballo protetto
Confezionamento sicuro per ogni spedizione
Continua a esplorare
Altri prodotti consigliati
Ready to try Proteica 14?
Re-milled durum wheat semolina with high protein content (min 14%): the technical base for artisan pasta and...