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.
ISM Tourage 1909 Unsalted Pastry Butter 1kg x10/cs
Item No.
050.100.060
PASTRY - Mini Danish Mix 40g (5000929), 110/cs
Item No.
010.100.125
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Item No.
040.230.066
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Item No.
010.310.058
