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.
Chorizo 100% Iberico ~1.2kg, Beher, kg
Item No.
090.500.109
Yellow Polenta, A. Lodigiana (VVA), 500g
Item No.
030.110.020
Minus 8 IP8 beer Vinegar Canada 200ml, ea
Item No.
080.100.091
_Caramel William Pear Halves, Brover, Tin/850ml
Item No.
060.010.006