Also referred to as farina tipo uno in Italian, This is often marginally darker and coarser than 0 flour. It’s much better and it has a better gluten written content, perfect for making sluggish-increase breads. The darkness comes from some wheat germ and bran that is not sifted out, in https://sustainablewheatsupplierw90950.bloggerbags.com/42332095/5-simple-techniques-for-loading-wheat-to-barge-systems