GETTING MY DIRECT SALE OF CURRENT HARVEST WHEAT TO WORK

Also referred to as farina tipo uno in Italian, This can be a little bit darker and coarser than 0 flour. It’s more powerful and it has an increased gluten information, ideal for making gradual-rise breads. The darkness arrives from a little bit of wheat germ and bran that is not sifted out, as opposed to in farina 0 and 00. Our group of skilled