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.
SM Stone 85 - STAMPO IN SILICONE ø65H30 MM
Item No.
110.300.396
Minus 8 Verjus 8 Brix White Canada 500ml, ea
Item No.
080.100.095