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.
Organic Light Malthouse Flour, SM, 25kg
Item No.
030.010.050
_Mapuche Dried/Smoked Chili Pepper Flakes, 500g
Item No.
120.300.192
N20 Charges/Cream Whip (foams/mousses) x 10, pkt
Item No.
110.500.005
Meracinque Carnaroli Classico Rice, 1kg
Item No.
030.105.009
