WHEAT HANDLING UNDER HACCP RULES FOR DUMMIES

Often called farina tipo uno in Italian, That is slightly darker and coarser than 0 flour. It’s more powerful and has an increased gluten information, ideal for making sluggish-rise breads. The darkness arrives from a little wheat germ and bran that is not sifted out, not like in farina 0 and 00. Conclusion-of-Day prices are up to date at 8pm C