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.
Vegan Apricot/fi Croissant 95g (4206123), 60/cs
Item No.
010.100.036
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Item No.
060.020.101
Maxi Butter Croissant 80g (5001966), 60/cs
Item No.
010.100.005
FRZ-Honey Cremeux Ind, 12/cs
Item No.
010.500.099
