Plain White Flour 9%, Shipton Mill, 16kg
Item No.
030.000.030
Item 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.
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.
Lomo 100% Iberico Cebo de Campo ~1.25kg, Beher, kg
Item No.
090.500.108
_William Pear Puree/FRZ, Capfruit, 1kg x 2/cs
Item No.
060.020.291
+Toyama Spring Onion Okasu Miso 300g, ea
Item No.
150.500.031
French Flour T55 Patisserie, Shipton Mill, 25kg
Item No.
030.000.010
