Often known as farina tipo uno in Italian, This can be a little darker and coarser than 0 flour. It’s more robust and it has a higher gluten material, perfect for making gradual-increase breads. The darkness comes from some wheat germ and bran that is not sifted out, as opposed https://keeganpyejq.blogpostie.com/57566848/the-2-minute-rule-for-price-correlation-wheat-and-corn