THE DEFINITIVE GUIDE TO SUSTAINABLE WHEAT MARKET PRICE FORECASTS

Generally known as farina tipo uno in Italian, This is often somewhat darker and coarser than 0 flour. It’s more powerful and has a better gluten content, ideal for making slow-increase breads. The darkness will come from a little wheat germ and bran that is not sifted out, not like in farina 0 and 00. We endorse that you keep this grain within