The Heartland  Baker               

Flour Quality Data

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

Lot Number: 07186U9J6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein:11.0

Moisture: 12.8

Ash:  0.54

Falling Number: >400

Damaged Starch:  9.80

Alveograph, Constant Hydration (CH)

• P/L: 0.96

• W:  300

• P: 91

• L: 95

• G: 21.7

• Ie%:  60.4

Consistograph

• Absorption (14%mb): 60.3

• PrMax:  2226

• TPrMax (seconds): 207

• Tol (seconds):  290

Hearth Bake Test

• Quality Rating (1.0 is perfect):  

• Bake test hydration:  

• Inverse density value (cc/g): 

(Click on image to view larger graph)