The Definitive Guide to warehouse receipts for wheat traders
Also referred to as farina tipo uno in Italian, This really is slightly darker and coarser than 0 flour. It’s more powerful and has a better gluten articles, perfect for making sluggish-increase breads. The darkness will come from a little wheat germ and bran that isn't sifted out, as opposed to in farina 0 and 00. Commodity prices can fluctuate