Often called farina tipo uno in Italian, this is slightly darker and coarser than 0 flour. It’s more powerful and it has the next gluten articles, perfect for making slow-rise breads. The darkness comes from a certain amount of wheat germ and bran that's not sifted out, unlike in farina https://felixwpcke.ampedpages.com/not-known-details-about-wheat-collateral-management-services-63226322