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.
Fresh Shortcrust Pastry Roll~ 4.25 kg, ea
Item No.
040.200.002
Tapioca Starch Powder, 400g
Item No.
030.015.050
Salted Caramel Crumble Topping 650g, ea
Item No.
040.225.081
Isomalt "F" Refined, Sosa, 900g
Item No.
040.100.035
