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.
O-Med Arbequina XV Olive Oil Spain 1l, ea
Item No.
080.200.030
Black Natural Powder, Sosa, 20g
Item No.
040.310.020
CB Grand Caraque 100% Pure Cocoa Mass, 3kg
Item No.
040.030.030
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Item No.
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