Also known as farina tipo uno in Italian, This is certainly slightly darker and coarser than 0 flour. It’s more powerful and has a greater gluten written content, perfect for making gradual-rise breads. The darkness arrives from a certain amount of wheat germ and bran that isn't sifted out, compared https://non-gmosorghumglobaldeman30505.arwebo.com/58819187/the-smart-trick-of-mold-risk-during-long-distance-transport-that-no-one-is-discussing