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.
_Cep Juice 750g, ea
Item No.
070.400.018
Jamon Iberico de Bellota B/In ~7kg, Beher Red, kg
Item No.
090.500.000
Isigny Salted Butter Roll PDO 250g, 20/cs
Item No.
050.100.036
_Cep Purée 750g, ea
Item No.
070.400.017
