Also referred to as farina tipo uno in Italian, This is often marginally darker and coarser than 0 flour. It’s much better and has an increased gluten material, ideal for making sluggish-rise breads. The darkness comes from a certain amount of wheat germ and bran that is not sifted out, https://griffinzhosx.diowebhost.com/90862246/the-ultimate-guide-to-wheat-moisture-testing-before-shipment