Also called farina tipo uno in Italian, This can be a bit darker and coarser than 0 flour. It’s more powerful and it has a better gluten written content, ideal for making sluggish-rise breads. The darkness will come from a little wheat germ and bran that isn't sifted out, contrary https://high-quality-soft-wheat-f65319.like-blogs.com/36384867/about-warehouse-receipts-for-wheat-traders