The Heartland  Baker               

Flour Quality Data

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

Lot Number: 07056U9I6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein: 10.9

Moisture: 13.6

Ash:  0.48

Falling Number: >400

Damaged Starch:10.3

Alveograph, Constant Hydration (CH)

• P/L: 0.96

• W:  308

• P: 91

• L: 95

• G: 21.7

• Ie%:  61.4

Consistograph

• Absorption (14%mb):  59.0

• PrMax:  2173

• TPrMax (seconds): 150

• Tol (seconds):  276

Hearth Bake Test

• Quality Rating (1.0 is perfect):  0.839

• Bake test hydration:  68

• Inverse density value (cc/g): 4.819

(Click on image to view larger graph)