The Heartland  Baker               

Flour Quality Data

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

Lot Number: 06286U1H6

 

Flour type:  UBAP Malted

Protein:  11.3

Moisture:13.4

Ash: 0.52

Falling Number: 255

Damaged Starch:  8.8

Alveograph, Constant Hydration (CH)

• P/L:  0.64

• W: 290

• P:  73

• L:114

• G:23.8

Consistograph

• Absorption (14%mb): 59.7

• PrMax: 2235

• TPrMax (seconds):123

• Tol (seconds):  188

Hearth Bake Test

• Quality Rating (1.0 is perfect): 

• Bake test hydration: 

• Inverse density value (cc/g):

(Click on image to view larger graph)