Often known as farina tipo uno in Italian, This really is a bit darker and coarser than 0 flour. It’s stronger and it has an increased gluten articles, perfect for making sluggish-increase breads. The darkness comes from a bit of wheat germ and bran that isn't sifted out, compared with https://beauilanu.vidublog.com/34749859/the-basic-principles-of-long-term-wheat-contract-negotiation-tips