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.
GF Buckwheat Flour, Shipton Mill, 16kg
Item No.
030.005.006
Extra Fine Raw Almond Flour, Sosa, 1kg
Item No.
030.015.016
