The Heartland  Baker               

Flour Quality Data

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

Lot Number: 06136U9H6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein: 11.3

Moisture: 13.0

Ash:  0.56

Falling Number: >400

Damaged Starch: 9.5

Alveograph, Constant Hydration (CH)

• P/L: 0.76

• W:  279

• P: 78

• L: 102

• G: 22.5

Consistograph

• Absorption (14%mb):  58.9

• PrMax:  2202

• TPrMax (seconds): 140

• Tol (seconds):  212

Hearth Bake Test

• Quality Rating (1.0 is perfect):

• Bake test hydration:  

• Inverse density value (cc/g): 

(Click on image to view larger graph)