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.
Assorted Mini Rustic Rolls 40g (5000550), 80/cs
Item No.
010.020.010
Fresh Traditional Puff Pastry Roll ~4.25kg, ea
Item No.
040.200.001
Organic Focaccia with Oil & Salt 375g, 15/cs
Item No.
010.020.012
Choc Salted Caramel Muffin 110g (5001607), 20/cs
Item No.
010.305.051