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Flour Quality Data

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

 

Lot Number:01297UH0609

Flour type:  Strong Bread (high gluten)

 

Protein: 12.2

Moisture: 16.6

Ash: 0.52

Falling Number:  >400

Damaged Starch: 9.1

Alveograph, Constant Hydration (CH)

  • P/L:  1.35

  • W: 352

  • P: 112

  • L: 83

  • G: 20.3

  • Ie%: 63.7

Consistograph

  • Absorption (14%mb): 59.6

  • TPrMax (seconds): 168

  • Tol (seconds): 198

01297UH0609_Consisto_AH.jpg (24791 bytes)  01297UH0609_Alveo_AH.jpg (24868 bytes)

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