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.
Silikomart Air Mat 583x384mm, ea
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110.300.340
Freeze Dried Blackberry Powder, Sosa, 650g
Item No.
060.025.061
Dates/Pitted, 1kg
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060.015.050
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Item No.
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