THE DEFINITIVE GUIDE TO WAREHOUSE RECEIPTS FOR WHEAT TRADERS

Also referred to as farina tipo uno in Italian, That is a little darker and coarser than 0 flour. It’s stronger and has the next gluten content, perfect for making slow-increase breads. The darkness comes from a little wheat germ and bran that isn't sifted out, unlike in farina 0 and 00. From the livestock farmer obtaining his feed, to some glob