Plain White Flour 9%, Shipton Mill, 16kg
Item No.
030.000.030
Item 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.
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.
Danish Rye Bread Pre-Sliced (5001995) 300g x 15/c
Item No.
010.010.016
Koji Rice (w/Aspergillus Oryzae) 700g, ea
Item No.
030.105.008
Meracinque Carnaroli Classico Risotto Rice, 1kg
Item No.
030.105.009
Isigny Salted Butter Roll PDO 250g, 20/cs
Item No.
050.100.036
