The Heartland  Baker               

Flour Quality Data

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

Lot Number: 06086U1H6

 

Flour type:  UBAP Malted

Protein:  11.4

Moisture:12.8

Ash: 0.50

Falling Number: 265

Damaged Starch:  9.0

Alveograph, Constant Hydration (CH)

• P/L:  0.78

• W: 271

• P:  77

• L:99

• G:22.1

Consistograph

• Absorption (14%mb): 59.7

• PrMax: 2182

• TPrMax (seconds):  142

• Tol (seconds):  194

Hearth Bake Test

• Quality Rating (1.0 is perfect): 0.863

• Bake test hydration: 68

• Inverse density value (cc/g):  5.435

(Click on image to view larger graph)