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.
Vikingbröd/Round Flat Bread (5000416) 50g x 72/cs
Item No.
010.000.080
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Item No.
040.230.066
Passion Fruit Puree/FRZ, Capfruit, 1kg x 2/cs
Item No.
060.020.211
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Item No.
040.205.231
