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.
Raspberry Crispy 5-8mm, Sosa, **200g
Item No.
040.230.062
Jamon Serrano Reserve Sliced 250g, 8/cs
Item No.
090.500.046
ISM Tourage 1909 Unsalted Pastry Butter 1kg x10/cs
Item No.
050.100.060
_Raspberry Crispy Wet Proof, Sosa, 2.3kg
Item No.
040.230.066
