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.
BREAD - Baguette l'Ancienne (5001146) 280g x 20/cs
Item No.
010.010.015
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Item No.
010.310.073
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Item No.
010.100.036
Kingsbury Wagyu Rump Heart ~2.5kg, kg
Item No.
090.015.159
