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.
Green Apple Paste, Sosa, 1.5kg
Item No.
060.035.000
Chorizo 100% Iberico ~1.2kg, Beher, kg
Item No.
090.500.109
Raw Brazil Nuts (Skin off), 1kg
Item No.
030.300.050
Acai Berry Puree, 60 x100g, cs
Item No.
060.020.311
