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Flour Quality Data

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

 

Lot Number: 02127P1A7

Flour type:  Bakers' Patent

 

Protein: 11.4

Moisture: 14.0

Ash: 0.52

Falling Number: >400

Damaged Starch: 10.0

Alveograph, Constant Hydration (CH)

  • 0.77

  • W:  225

  • P: 72

  • L: 94

  • G:  21.6

  • Ie%:  56.3

Consistograph

  • Absorption (14%mb): 58.6

  • PrMax:  2125

  • TPrMax (seconds): 122

  • Tol (seconds):  151