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.
Truffle Shells/White Chocolate, 504/cs
Item No.
040.215.006
Didess Palmiers ~142pc/700g, ea
Item No.
010.500.060
Gold Leaf Book 80x80mm x 25 sheets/ea
Item No.
040.235.000
_Mini White Chocolate Donut (4242007) 25g x 105/cs
Item No.
010.300.046
