Generally known as farina tipo uno in Italian, this is a little darker and coarser than 0 flour. It’s more powerful and it has a better gluten written content, perfect for making slow-increase breads. The darkness comes from some wheat germ and bran that is not sifted out, in contrast to in farina 0 and 00. I understand that my participation Wit
What Does direct wheat shipment to Southeast Asia Mean?
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