HOW MUCH YOU NEED TO EXPECT YOU'LL PAY FOR A GOOD WHEAT EXPORT MARKET TRENDS 2025

Also called farina tipo uno in Italian, this is slightly darker and coarser than 0 flour. It’s more robust and it has a better gluten articles, perfect for making slow-rise breads. The darkness will come from a little wheat germ and bran that isn't sifted out, unlike in farina 0 and 00. They are often used in conjunction with forward contracts t