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 Wholemeal Stoneground Flour, SM, 25kg
Item No.
030.010.115
Meracinque Carnaroli Classico Rice, 1kg
Item No.
030.105.009
Organic STRONG Wholemeal Flour, SM, 25kg
Item No.
030.010.110
Wild Atlantic Scallops Roe-off 10/20 ~35/bag, 1kg
Item No.
130.055.090
