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.
Large Chocolate/Hazelnut Muffin 95g, 20/cs
Item No.
010.305.040
Cocoa Butter Citrus, IBC, 245g
Item No.
040.300.010
Beetroot Waffle, Didess, 180pc/tray, ea
Item No.
010.500.091
Kalios Kalamata Olives/Brine Whole, 2kg
Item No.
150.200.027