Also known as farina tipo uno in Italian, This can be a little bit darker and coarser than 0 flour. It’s more powerful and it has a higher gluten articles, ideal for making gradual-increase breads. The darkness will come from a little wheat germ and bran that is not sifted https://livewheatfuturesmarketpri41503.smblogsites.com/36351645/the-2-minute-rule-for-price-correlation-wheat-and-corn