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.
Brandy 40% Cooking 1l, ea
Item No.
080.300.100
Lemon Zest/FRZ, Capfruit, 500g x 2/cs
Item No.
060.020.142
Jamon Iberico de Bellota B/In ~7kg, Beher Red, kg
Item No.
090.500.000
GF Oat Flour, Shipton Mill, 25kg
Item No.
030.005.012