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.
Jamon Ib/Bel. B/Out ~4.5kg, Beher Red, kg
Item No.
090.500.005
Maple Syrup Grade A Amber, Canada, 4lt
Item No.
040.120.032
Mango Alphonso Puree/FRZ, Capfruit, 1kg x 2/cs
Item No.
060.020.186
Calamansi Juice Puree/FRZ, Capfruit, 1kg x 2/cs
Item No.
060.020.017
