Details, Fiction and wheat moisture control in storage

Also known as farina tipo uno in Italian, this is a little bit darker and coarser than 0 flour. It’s stronger and has a better gluten written content, ideal for making gradual-rise breads. The darkness comes from a certain amount of wheat germ and bran that isn't sifted out, unlike in farina 0 and 00. These complete Einkorn berries are great for

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