THE BEST SIDE OF DIRECT SALE OF CURRENT HARVEST WHEAT

Also known as farina tipo uno in Italian, This is often somewhat darker and coarser than 0 flour. It’s much better and it has a higher gluten content, perfect for making sluggish-rise breads. The darkness arrives from a bit of wheat germ and bran that's not sifted out, unlike in farina 0 and 00. Close-of-Working day prices are up to date at 8pm