Also referred to as farina tipo uno in Italian, this is somewhat darker and coarser than 0 flour. It’s stronger and has a higher gluten content, perfect for making slow-rise breads. The darkness comes from a little bit of wheat germ and bran that is not sifted out, compared with https://high-quality-soft-wheat-f96918.affiliatblogger.com/88373435/the-definitive-guide-to-warehouse-receipts-for-wheat-traders