Also called farina tipo uno in Italian, This really is a little darker and coarser than 0 flour. It’s stronger and has a greater gluten content, perfect for making slow-increase breads. The darkness will come from a little wheat germ and bran that's not sifted out, compared with in farina https://gunnervyxyx.blogtov.com/16892274/top-guidelines-of-wheat-trade-agreements-by-country