The Heartland  Baker               

Flour Quality Data

Values from Certificate of Analysis, Chopin Consistograph and Alveograph, and bake test

Lot Number: 01107U1S6 

Flour type:  UBAP (unbleached, unenriched, malted)

Protein: 11.3

Moisture: 12.8

Ash: 0.52

Falling Number: 270

Damaged Starch: 8.8

Alveograph, Constant Hydration (CH)

• P/L:  0.0.62

• W: 235

• P: 63

• L: 101

• G: 22.4

• Ie%:  64.4

Consistograph

• Absorption (14%mb):  55.1

• TPrMax (seconds): 130

• Tol (seconds):  220

(click on image to view larger graph)

Please note the low absorption of this lot of flour.  I have mixed dough with all lots of the S6 blend, and all have performed well IF hydrated properly.  In my tests this has been as much as 2% less than normal.  At the bakery level we have reduced our mix water by approximately 1% with satisfactory results.  -- T. Leonard