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.
Isigny Mimolette Cheese Pre-Cut ~210g, 6/cs
Item No.
050.100.057
Isigny Salted Butter Roll (PDO) 250g, 20/cs
Item No.
050.100.036
GF Chocolate Fondant 120g (7058), 18/cs
Item No.
010.305.181
Buffalo Mozzarella 125g, 2kg/cs
Item No.
050.999.012