The Heartland  Baker               

Flour Quality Data

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

Lot Number: 06126U1H6

 

Flour type:  UBAP Malted

Protein:  11.3

Moisture:12.6

Ash: 0.50

Falling Number: 260

Damaged Starch:  9.8

Alveograph, Constant Hydration (CH)

• P/L:  0.81

• W: 264

• P:  77

• L:95

• G:21.7

Consistograph

• Absorption (14%mb): 59.1

• PrMax: 2167

• TPrMax (seconds):154

• Tol (seconds):  238

Hearth Bake Test

• Quality Rating (1.0 is perfect): 

• Bake test hydration: 

• Inverse density value (cc/g):

(Click on image to view larger graph)