EVERYTHING ABOUT SOFT WHEAT FOR SALE DIRECT FROM FARM

Often called farina tipo uno in Italian, This can be marginally darker and coarser than 0 flour. It’s much better and it has an increased gluten content material, ideal for making slow-increase breads. The darkness comes from a bit of wheat germ and bran that isn't sifted out, in contrast to in farina 0 and 00. A different risk is usually a fail