Plain White Flour 9%, Shipton Mill, 16kg
Item No.
030.000.030
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.
Silikomart "Mini Heart" Mould 55x68mm, ea
Item No.
110.300.406
Promousse, Sosa, 3kg
Item No.
100.035.020
Gluconolactat, Sosa, 500g
Item No.
100.020.010
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Item No.
040.115.010