Also referred to as farina tipo uno in Italian, this is marginally darker and coarser than 0 flour. It’s more robust and it has the next gluten material, ideal for making sluggish-rise breads. The darkness arrives from a certain amount of wheat germ and bran that is not sifted out, https://russian-wheat-import-term37024.bloguetechno.com/about-warehouse-receipts-for-wheat-traders-70935871