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.
Jamon Ib/Bel. B/Out ~4.5kg, Beher Red, kg
Item No.
090.500.005
Yoghurt Crispy, Sosa, 280g
Item No.
040.230.085
Banana Crispy, Sosa, 250g
Item No.
040.230.005
Strawberry Crispy 1-3mm, Sosa, 250g
Item No.
040.230.070
