Also called farina tipo uno in Italian, this is slightly darker and coarser than 0 flour. It’s more powerful and has an increased gluten information, ideal for making slow-rise breads. The darkness arrives from a bit of wheat germ and bran that's not sifted out, unlike in farina 0 and https://jaspersafjp.bloguetechno.com/the-5-second-trick-for-futures-hedging-for-wheat-exporters-71562059