Also known as farina tipo uno in Italian, this is a little bit darker and coarser than 0 flour. It’s more powerful and it has the next gluten content material, perfect for making sluggish-rise breads. The darkness comes from a bit of wheat germ and bran that is not sifted https://speculativewheatpositions89630.worldblogged.com/41959392/top-guidelines-of-price-ceiling-contracts-for-wheat