THE DEFINITIVE GUIDE TO WAREHOUSE RECEIPTS FOR WHEAT TRADERS

Often known as farina tipo uno in Italian, this is a bit darker and coarser than 0 flour. It’s more powerful and it has a greater gluten written content, perfect for making sluggish-rise breads. The darkness arrives from a bit of wheat germ and bran that isn't sifted out, not like in farina 0 and 00. I also give my consent for whole and unrestri

Often known as farina tipo uno in Italian, That is slightly darker and coarser than 0 flour. It’s more robust and it has a higher gluten content material, ideal for making slow-rise breads. The darkness will come from a little wheat germ and bran that's not sifted out, compared with in farina 0 and 00. Our workforce of seasoned professionals is