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
Premium No.1/Strong White Flour, SM, 25kg
Item No.
030.000.035
Organic (Cake) Plain White Cream Flour, SM, 25kg
Item No.
030.010.075
Pearl Barley/Orzo Perlato, 500g
Item No.
030.110.030
