Plain White Flour 9%, Shipton Mill, 16kg
Item No.
030.000.030
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.
Uganda Planifolia Vanilla Beans, 250g
Item No.
120.400.017
Blueberry Paste/Compound, Sosa, 1.5kg
Item No.
060.035.025
_Lemon Fruit Sheets x 10pc, pkt
Item No.
080.500.028
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Item No.
040.100.056