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.
GF/Org. White Rice Flour, Shipton Mill, 16kg
Item No.
030.005.010
Spelt Bread (5000689) 600g x 15/cs
Item No.
010.005.020
Dried Apricots, Turkey, 1kg
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060.015.005
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Item No.
060.015.035