Also called farina tipo uno in Italian, That is a little darker and coarser than 0 flour. It’s more powerful and it has a greater gluten material, ideal for making gradual-increase breads. The darkness arrives from some wheat germ and bran that's not sifted out, contrary to in farina 0 https://expert-wheat-traders-in-e53962.ivasdesign.com/57642031/the-5-second-trick-for-futures-hedging-for-wheat-exporters