Often called farina tipo uno in Italian, This is certainly marginally darker and coarser than 0 flour. It’s stronger and has a better gluten content material, perfect for making gradual-rise breads. The darkness will come from a little bit of wheat germ and bran that's not sifted out, in contrast https://lanebmajz.blog-a-story.com/17356476/detailed-notes-on-export-wheat-from-ukraine-corridor