THE 5-SECOND TRICK FOR FUTURES HEDGING FOR WHEAT EXPORTERS

Also referred to as farina tipo uno in Italian, This is certainly marginally darker and coarser than 0 flour. It’s stronger and it has an increased gluten material, ideal for making gradual-rise breads. The darkness will come from a bit of wheat germ and bran that's not sifted out, as opposed to in farina 0 and 00. Commodity prices can fluctuate