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Flour Quality Data

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

 

Lot Number: 01237P1S6

Flour type:  Bakers' Patent

 

Protein: 11.4

Moisture: 13.4

Ash: data not yet available

Falling Number: >400

Damaged Starch: 9.10

Alveograph, Constant Hydration (CH)

  • 0.85

  • W:  324

  • P: 84

  • L: 99

  • G:  22.1

  • Ie%:  67.9

Consistograph

  • Absorption (14%mb): 57.9

  • PrMax:  2177

  • TPrMax (seconds): 187

  • Tol (seconds):  262

This Bakers Patent flour exhibits both better absorption and better strength than the straight flours milled from the same wheat blend.  A good example of how the flour from the heart of the endosperm has better quality protein than that from the edge.