$78.00 HKD $98.00 HKD
A tradition rye flour for making roggenbrot mit sauerteig.(sourdough rye bread) a darkness rye and rich of flavors. This is the dark rye flour that 1150.
Only selected rye is used to grind this traditional cereal. Pure rye bread can be made from rye flour type 1370. Mixed with wheat flour 550, it is also ideal for the production of strong rye bread mixes.
Tab 3 content
Need a new paragraph? Try using Shift + Enter
Pierre Hermé, The pastry that is served
Lauren V. Haas, The pastry of dreams
Philippe Givre, The well thought out pastry
Yann Menguy, We make an identity pastry, creativity is the slogan
Marta Martín, Air collection
Pieter de Volder, Simple on the outside, powerful on the inside
Guillaume Schoppohoven, Geometric viennoiserie
Bart de Gans & Maurits van der Vooren, Collision
Nicolas Houchet, The gesture that makes the difference
Luis Amado, That detail that changes everything
Melissa Walnock, Find a way to make it happen
Javier Guillén, Experiential
Saray Ruiz, Interior life
Graham Mairs, Water, fire, earth, ether
Roberto Cortez, A unique piece
Hideki Kawamura, Sense changes and sensibility evolves
Antonio Bachour, A different repertoire
Nicolas Boussin, Commitment
Jordan Kahn, Building Block
Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
Niklesh Sharma, Leading the new patisserie in Asia
Ramon Morató, A new approach to ganache II
Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
Blanca del Noval, The value of kernels and stale bread
Number of pages: 304
Measures: 230 x 297 cm
weight : 1.85 kg
thank you for watching
German flour type 550 wheat flour (weizenmehl)
The wheat flour Type 550 white flour (weissmehl) is a strong-baking flour for
all yeast dough and breads. By special wheat qualities
and grinding levels, this flour has a higher
Protein content as classic flour Type 405. The higher
Protein content ensures that the dough kneads well
and let it form. And it is good for long fermentation bread like sourdough or country rye bread.
The wheat flour Type 550 is perfect for the result. Weight 2 KG
Serving Size (100g)
Amount Per Serving
Total Fat 1.1g
Saturated Fat 0.2g
Trans Fat 0g
Total Carbohydrate 0g
Dietary Fiber 0g
Hate Styrofoam Coolers?Introducing the world's first cooler made entirely from biodegradable materials: RECOOL. Created to provide an alternative to environmentally harmful foam coolers, RECOOL can biodegrade and return to the Earth after use, rather than polluting our environment or filling a landfill. RECOOL is durable and won't chip or scratch easily or make annoying squeaking noises like foam coolers.
Designed with a 16 quart capacity which is big enough to fit plenty of drinks, ice, and food for an all-day adventure for a family of four. Cup holders and an easy-grab handle are built into the lid and the cooler features molded handles on the sides, making it easy to grab and go.
Recool is made from recycled paper pulp and Alkyl ketene dimer, a natural binding and waxing agent. The shape is, roughly, the same as its foam counterpart, molded carrying handles, and an inset lid that also sports four drink holders.
Another feature touted by Igloo is that, unlike foam coolers, Recool won’t chip or crack. And before you throw it out, Igloo insists that the Recool can be aired out and reused again and again.
Unlike any other Styrofoam cooler, RECOOL has the ability to be reused for more adventures. Simply empty it, let it air dry and use it again. When you’re ready to go on another escapade, you already have the perfect product to load up your favorite drinks and snacks and hit the road.
Styrofoam coolers. This was at the tail-end of polystyrene’s reign as the go-to insulating material for coolers, Big Macs, and hot coffee, foam coolers were a ubiquitous part of days spend in a fishing boat, in the sea or picnics in the park.