Plain White Flour 9%, Shipton Mill, 16kg
Item No.
030.000.030
Higher protein flours (10% +) make firmer, stronger doughs while lower protein flours produce softer, weaker doughs. Cake and pastry flour is typically 7-9% protein.
Description
Higher protein flours (10% +) make firmer, stronger doughs while lower protein flours produce softer, weaker doughs. Cake and pastry flour is typically 7-9% protein.
Apple Tarte Tatin 120g, 20/cs
Item No.
010.310.074
GF/Organic Buckwheat Flour, Shipton Mill, 16kg
Item No.
030.005.005
_Hazelnut Pralicroc, Sosa, 1.25kg
Item No.
040.220.160
Focaccia w/Herbs Pre-Sliced (5000265) 100g x 50/cs
Item No.
010.000.106