Also called farina tipo uno in Italian, This can be slightly darker and coarser than 0 flour. It’s stronger and has a higher gluten written content, ideal for making slow-rise breads. The darkness arrives from a bit of wheat germ and bran that isn't sifted out, in contrast to in https://jaidenerckt.blog-mall.com/36581793/an-unbiased-view-of-import-wheat-from-kazakhstan-without-brokers