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.
Glucose Liquid 40DE, Sosa, 1.5kg
Item No.
040.100.015
Gelatine Sheets Silver, Sosa, 180 sheets/2kg
Item No.
100.025.001
Sun-Dried Tomatoes in Oil, Brover,Tin/850ml x 6/cs
Item No.
150.300.101
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Item No.
080.500.028