The Heartland  Baker               

Flour Quality Data

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

Lot Number: 01227U9S6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein: 11.2

Moisture: 13.0

Ash:  N/A

Falling Number: >400

Damaged Starch: 9.1

Alveograph, Constant Hydration (CH)

• P/L: 0.59

• W: 269

• P: 66

• L: 111

• G:23.5

• Ie%:65.7

Consistograph

• Absorption (14%mb): 56.1

• TPrMax (seconds): 160

• Tol (seconds): 196

(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 1% with excellent results.  -- T. Leonard