AN UNBIASED VIEW OF WHEAT HANDLING UNDER HACCP RULES

Generally known as farina tipo uno in Italian, This is often a little bit darker and coarser than 0 flour. It’s much better and it has a better gluten information, perfect for making gradual-rise breads. The darkness comes from a bit of wheat germ and bran that is not sifted out, unlike in farina 0 and 00. Wheat is one of the most traded commodi

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