The Heartland  Baker               

Flour Quality Data

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

Lot Number: 06016P1G6

Flour type:  Bakers' Patent

Protein: 10.8

Moisture: 13.4

Ash: 0.50

Falling Number: >400

Damaged Starch: 9.8

Alveograph, Constant Hydration (CH)

• P/L: 091

• W:  250

• P:  80

• L: 88

• G: 20.9

Consistograph

• Absorption (14%mb):  59.2

• PrMax:  2197

• TPrMax (seconds): 134

• Tol (seconds):  190

Hearth Bake Test

• Quality Rating (1.0 is perfect): 0.834

• Bake test hydration:  68

• Inverse density value (cc/g): 5.557

(Click on image to view larger graph)