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.
Plant Based Ind.Tart Shell d78xh21mm, 60/cs
Item No.
040.205.037
BREAD - Baguette l'Ancienne (5001146) 280g x 20/cs
Item No.
010.010.015
Truffle Shells/Milk Chocolate, 504/cs
Item No.
040.215.005
Didess Palmiers ~142pc/700g, ea
Item No.
010.500.060
