The Heartland  Baker               

Flour Quality Data

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

Lot Number: 07196U1J6

 

Flour type:  UBAP Malted

Protein:  10.9

Moisture:12.2

Ash:  0.52

Falling Number: 250

Damaged Starch:  8.8

Alveograph, Constant Hydration (CH)

• P/L:  0.87

• W: 266

• P:  81

• L:  93

• G:  21.5

• Ie%:  60.3

Consistograph

• Absorption (14%mb): 60.5

• PrMax: 2204

• TPrMax (seconds):  168

• Tol (seconds):  260

Hearth Bake Test

• Quality Rating (1.0 is perfect): 0.873

• Bake test hydration: 68

• Inverse density value (cc/g):  5.179

(Click on image to view larger graph)