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.
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Item No.
040.315.035
Truffle Shells/White Chocolate, 504/cs
Item No.
040.215.006
Organic STRONG Wholemeal Flour, SM, 25kg
Item No.
030.010.110
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Item No.
030.105.008
