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 Semolina Flour, SM, 16kg
Item No.
030.010.085
Organic Dark Rye Flour, SM, 25kg
Item No.
030.010.035
+Gentile Dried Spaghettoni Pasta 500g, ea
Item No.
030.100.052
Organic Medium Rye Flour, SM, 25kg
Item No.
030.010.060
