DAP INC. {P}
QT MULTI.PURPOSE FLOOR ADHESIV
Aisle Number: C
Bin Number: 05
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(BETA) GPT Name and Description (content under review - please confirm with B.E. Atlas before purchasing)
Weisenberger Mill's Unbleached All-Purpose Flour, Pamela's Gluten-Free 1:1 All-Purpose Flour, King Arthur Baking Company's Unbleached All-Purpose Flour
This flour is ground from soft red winter wheat grown in Kentucky. It has a protein level of 8-8.5%, making it suitable for baking biscuits, muffins, cakes, cookies, pastries, and quick breads. It is recommended to be used with baking powder as the leavening agent and can be used for rolls with yeast, but it is not recommended for bread baking, This flour is a blend of gluten-free ingredients, including sorghum flour. It is designed to work as a direct replacement for wheat flour in most recipes. However, it contains fructose, which can be problematic for some individuals, particularly those with irritable bowel syndrome (IBS), This flour is not explicitly described in the provided sources, but King Arthur Baking Company is known for producing high-quality all-purpose flours with varying protein levels. Their flours are often recommended for their consistency and performance in baking
This flour is ground from soft red winter wheat grown in Kentucky. It has a protein level of 8-8.5%, making it suitable for baking biscuits, muffins, cakes, cookies, pastries, and quick breads. It is recommended to be used with baking powder as the leavening agent and can be used for rolls with yeast, but it is not recommended for bread baking, This flour is a blend of gluten-free ingredients, including sorghum flour. It is designed to work as a direct replacement for wheat flour in most recipes. However, it contains fructose, which can be problematic for some individuals, particularly those with irritable bowel syndrome (IBS), This flour is not explicitly described in the provided sources, but King Arthur Baking Company is known for producing high-quality all-purpose flours with varying protein levels. Their flours are often recommended for their consistency and performance in baking