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Flour Quality Data

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

 

Lot Number:02157UH0701

Flour type:  Strong Bread (high gluten)

 

Protein: 12.9

Moisture: 13.6

Ash: 0.55

Falling Number:  >400

Damaged Starch: 9.0

Alveograph, Constant Hydration (CH)

  • P/L:  0.76

  • W: 285

  • P: 79

  • L:  104

  • G: 22.7

  • Ie%: 62.0

Consistograph

  • Absorption (14%mb): 59.1

  • TPrMax (seconds): 138

  • Tol (seconds): 176