ABOUT WAREHOUSE RECEIPTS FOR WHEAT TRADERS

Also called farina tipo uno in Italian, That is a little darker and coarser than 0 flour. It’s much better and it has the next gluten content, perfect for making gradual-increase breads. The darkness arrives from a little bit of wheat germ and bran that isn't sifted out, as opposed to in farina 0 and 00. From the livestock farmer buying his feed

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