Often known as farina tipo uno in Italian, That is marginally darker and coarser than 0 flour. It’s much better and has the next gluten written content, perfect for making sluggish-rise breads. The darkness comes from some wheat germ and bran that's not sifted out, not like in farina 0 https://russian-wheat-import-term73848.glifeblog.com/34706497/an-unbiased-view-of-wheat-handling-under-haccp-rules