The Heartland  Baker               

Flour Quality Data

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

Lot Number:06076UH0604

Flour type:  Strong Bread (high gluten)

Protein: 12.3 

Moisture: 13.2

Ash:  0.54

Falling Number:  >400

Damaged Starch: 8.95

Alveograph, Constant Hydration (CH)

• P/L:  0.80

• W:  306

• P:  85

• L:  104

• G: 22.9

Consistograph

• Absorption (14%mb):  61.1

• PrMax:  2183

• TPrMax (seconds):  150

• Tol (seconds): 190

Hearth Bake Test

• Quality Rating (1.0 is perfect):  0.850

• Bake test hydration: 70

• Inverse density value (cc/g):  5.57

(Click on image to view larger graph)