The Heartland  Baker               

Flour Quality Data

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

Lot Number: 07136P1J6

Flour type:  Bakers' Patent

Protein: 10.8

Moisture: 13.2

Ash: 0.48

Falling Number: >400

Damaged Starch: 9.4

Alveograph, Constant Hydration (CH)

• P/L: 0.87

• W:  280

• P: 82

• L: 94

• G:21.6

• Ie%:  62.7

Consistograph

• Absorption (14%mb):  59.2

• PrMax:  2246

• TPrMax (seconds): 134

• Tol (seconds):  253

Hearth Bake Test

• Quality Rating (1.0 is perfect): 

• Bake test hydration:  

• Inverse density value (cc/g): 

(Click on image to view larger graph)