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US Order #: SP100B
Mfg #: SP100B
Test Products International SP100B
Order #: SP100B
Mfg #: SP100B
Product Highlights
- Bandwith: 100 MHz
- Attenuation: X1 X10
- Cable Length: 1.2M
- Input Impedance: R: 1Meg 10Meg L: 47pF 15pF
- Max Input V DC + Peak AC: 600V
- Rise Time: 3.5ns
- Compensation Range: 10-35pF
- IEC1010: CAT II
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Molino Bongermino Multigrain Flour With Cereals & SeedsMolino Bongermino Multigrain Flour with Cereals & Seeds is made by stone-milling wheat, oats, barley, spelt with rye and adding sesame, linseed and sunflower seeds to make a high-fibre, highly nutritious and tasty, multigrain flour. Suitable for your general baking including bread where flavour, fibre and nutrition are what you are looking for. Molino Bongermino has a chocolate chip muffin recipe using it.
Ingredients: wheat flour, sunflower seeds, wholemeal rye flour, wholemeal oat flour, wholemeal barley flour, wholemeal spelt flour, linseeds, sesame seeds
Allergens: may contain traces of soy, mustard and sesame.
Nutritional information / 100g
Energy 360kcal / 1520kj Fat 1.5g ...of which saturates 0.3g Carbohydrate 70.8g ...of which sugars 0.5g Fibre 3g Protein 12.0g Salt 0.0g Cereal source: grown and milled in Italy
Packing: fully recyclableAs low as $3.54 -
Molino Bongermino Lievitati Type 00 - Long FermentBuy 5 of the 1kg bags for a 10% discount!
Molino Bongermino Lievitati type 00 is a flour from blended soft wheats with a high protein content making it suitable for long fermentation periods (over 12 hours) and so ideal for pre-ferments, sourdoughs, biga and panettone.
Ingredients: wheat flour
Allergens: may contain traces of soy, mustard and sesame.
Nutritional information / 100g
Energy 348kcal / 1476kj Fat 1.6g ...of which saturates 0.5g Carbohydrate 71.0g ...of which sugars 1.2g Fibre 2.0g Protein 14g Salt 0.0g Wheat source: grown and milled in Italy
Packing: fully recyclableAs low as $3.04 -
Foricher Tradition CRC T65 Bagatelle Bread FlourBuy 5 of the 1kg bags for a 10% discount!
Tradition Française CRC T65 Bagatelle is white bread flour, used for baguettes. It is roller-milled from soft wheat by one of France’s foremost mills, Foricher. It has achieved both CRC and the French Red Label for quality and traceability. (See the article for more about these two marks). For use in traditional bread making.
T65 is the standard bread flour in France, the one used for baking baguettes. A careful blending process at the mill produces a flour that is tailor made to suit the traditional French bread making process, with a long fermentation time. The gluten content is just right to give an extensible dough, but one with not too much elasticity. T65 flour has a sweet, balanced flavour and is ideal for just about all of your bread making needs, but is especially good for slow fermented loaves.
Protein: >11%
Ash: 0.62-0.75%
Hagberg: >230sec
W: >240
P/L: 0.6 – 0.9
Ingredients: wheat flour, calcium carbonate, dried ferrous sulphate, thiamine hydrochloride, nicotinamide. Why is this French flour now now fortified?
As low as $2.28 -
500g Oval Lined Wicker Banneton for Bread Dough500g oval lined wicker banneton or proving basket for the home baker, complete with an attractive, removable and hand-washable, linen liner. They need only to be dusted in flour (rye is best) to prevent the dough from sticking. Between use, they should be stacked in a clean and dry place.
Bannetons, brotforms or proofing baskets are used to support the dough while it rises (proofs) to give it improved structure and crust pattern, just before it goes into the oven to bake.
Dough capacity: 500g (approximately)
Material: Lined wicker removable linen
Internal Dimensions (LxWxH (mm) approx): 220x130x70As low as $10.22
