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Flour Quality Data

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

 

Lot Number: 01177U1S6 

Flour type:  UBAP (unbleached, unenriched, malted)

 

Protein: 11.0

Moisture: 13.2

Ash: 0.52

Falling Number: 265

Damaged Starch: 8.8

Alveograph, Constant Hydration (CH)

  • P/L: 0.80

  • W: 251

  • P: 71

  • L: 89

  • G: 21.0

  • Ie%:  67.2

Consistograph

  • Absorption (14%mb):  57.2

  • TPrMax (seconds): 171

  • Tol (seconds):  230

Hearth Bake Test

  • Quality Rating (1.0 is perfect): 0.802

  • Bake test hydration:  67

  • Inverse density value (cc/g): 5.037

 

(click on image to view larger graph)

01177U1S6_Consisto_AH.jpg (25117 bytes)  01177U1S6_Alveo_CH.jpg (22362 bytes)

 

  

 

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