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
French Flour T55 Patisserie, Shipton Mill, 25kg
Item No.
030.000.010
Organic STRONG Wholemeal Flour, SM, 25kg
Item No.
030.010.110
Organic White Flour "00" Pizza, Shipton Mill, 25kg
Item No.
030.000.016
