The Heartland  Baker               

Flour Quality Data

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

Lot Number: 07226U9K6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein:11.0

Moisture: 12.6

Ash:  0.550

Falling Number: >400

Damaged Starch:  10.3

Alveograph, Constant Hydration (CH)

• P/L: 0.88

• W:  347

• P: 91

• L: 103

• G: 22.6

• Ie%:  64.8

Consistograph

• Absorption (14%mb): 59.1

• PrMax:  2231

• TPrMax (seconds): 156

• Tol (seconds):  276

Hearth Bake Test

• Quality Rating (1.0 is perfect):  

• Bake test hydration:  

• Inverse density value (cc/g): 

(Click on image to view larger graph)