THE DEFINITIVE GUIDE TO SUSTAINABLE WHEAT MARKET PRICE FORECASTS

Also known as farina tipo uno in Italian, This really is a little bit darker and coarser than 0 flour. It’s more robust and has a higher gluten material, perfect for making slow-increase breads. The darkness arrives from a certain amount of wheat germ and bran that isn't sifted out, in contrast to in farina 0 and 00. Our application is intended