Often called farina tipo uno in Italian, This is certainly a little darker and coarser than 0 flour. It’s more powerful and it has a higher gluten articles, perfect for making sluggish-rise breads. The darkness arrives from some wheat germ and bran that is not sifted out, unlike in farina https://organicwheatsuppliereaste73715.blog5.net/82639515/5-simple-statements-about-hedging-wheat-exposure-with-options-explained