Also called farina tipo uno in Italian, This really is a bit darker and coarser than 0 flour. It’s much better and it has an increased gluten content, perfect for making slow-increase breads. The darkness will come from a little bit of wheat germ and bran that isn't sifted out, https://spencerqcovy.designi1.com/57460765/facts-about-drought-risk-index-for-wheat-hedging-revealed