The Heartland  Baker               

Flour Quality Data

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

Lot Number:07176UH0604

Flour type:  Strong Bread (high gluten)

Protein: 12.2

Moisture: 13.1

Ash:  0.50

Falling Number:  >400

Damaged Starch: 9.0

Alveograph, Constant Hydration (CH)

• P/L:  0.96

• W:  312

• P:  92

• L:  96

• G: 21.8

• Ie%:  61.5

Consistograph

• Absorption (14%mb):  62.9

• PrMax:  2248

• TPrMax (seconds):  162

• Tol (seconds): 229

Hearth Bake Test

• Quality Rating (1.0 is perfect):  

• Bake test hydration: 

• Inverse density value (cc/g):  

(Click on image to view larger graph)