Also referred to as farina tipo uno in Italian, This really is somewhat darker and coarser than 0 flour. It’s more powerful and it has the next gluten content material, perfect for making slow-rise breads. The darkness will come from a little wheat germ and bran that's not sifted out, https://securewheatcommoditytradi63603.ivasdesign.com/57770071/top-guidelines-of-price-ceiling-contracts-for-wheat