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.
Avocado Diced/Frozen 1kg x 6/cs
Item No.
060.005.066
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Item No.
100.300.025
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Item No.
010.025.003
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Item No.
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