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Cake and shortcrust pastry flour

Properties

Type “1" flour ideal for making rich and plain shortcrust pastry, patisserie, biscuits and sweet and savoury shortcrust pies and tarts. When mixed, this flour gives the dough a balanced structure: neither too stiff, preventing the shortcrust pastry from becoming hard, nor too friable so that the end product isn’t excessively crumbly.

500 g bag.

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