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
Canadian Flour T65, Shipton Mill, 16kg
Item No.
030.000.055
Extra Fine Raw Almond Flour, Sosa, 1kg
Item No.
030.015.016
GF Buckwheat Flour, Shipton Mill, 16kg
Item No.
030.005.006
