Nourcery Bread Improver, 400g

When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher

T65 is French Type 65 style strong bread flour suitable for baking crusty artisan breads. It is made from hard wheat variety and is slightly coarse in granulation. It has moderate ash content and high gluten content required for baking artisan breads with open texture crumb and crispy crust. It is ideal for making artisan breads and baguettes. Strong French style little coarse Bread Flour; type T65 is ideal for making baguettes and artisan dark bread. This type of flour is best known for making baguettes. This flour gives a light open-textured loaf with a crisp crust. It is high in protein content and has phenomenal fermentation tolerance.

Self-rising flour is flour with the baking powder and a bit of salt already added. It's a staple in many Southern recipes. It's traditionally made from a softer, lower protein version of all-purpose flour, which is what grows there. Self-rising flour, sometimes written as self-raising flour, is a mixture of all-purpose flour, salt, and baking powder. The flour mix is commonly used in recipes for biscuits, cupcakes, pizza dough, scones, and sponge cakes.

Professional quality corn starch, derived from the finest quality corn kernels. It's used as a thickening agent for gravies, marinades, sauces, soups, and casseroles. Cornstarch is a common ingredient made from the starchy portion of corn kernels known as the endosperm. Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. Store in cool and dry place, avoid using wet spoon to handle this product.