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.
Wild Venison Shoulder/Bone out~4.5kg, IRE, kg
Item No.
090.305.026
Raspberry Popping Candy, Sosa, 900g
Item No.
040.115.025
Thornhill Whole Duck Dry Plucked ~2kg, IRE, ea
Item No.
090.200.000
Art Bar Mix, 120g jar x 20, box
Item No.
140.000.072