The Heartland  Baker               

Flour Quality Data

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

Lot Number: 07276U1K6

Flour type:  UBAP (unbleached, unenriched, malted)

Protein: 11.0

Moisture: 13.1

Ash:  0.55

Falling Number: 250

Damaged Starch:9.2

Alveograph, Constant Hydration (CH)

• P/L: 0.85

• W:  328

• P: 86

• L: 101

• G: 22.4

• Ie%:  65.7

Consistograph

• Absorption (14%mb):  59.6

• PrMax:  2176

• TPrMax (seconds): 197

• Tol (seconds):  269

Hearth Bake Test

• Quality Rating (1.0 is perfect):  0.877

• Bake test hydration:  66

• Inverse density value (cc/g): 6.349

This flour took a little less water than is typical, but performed quite well.  Very good loaf volume.  Excellent flavor.  

(Click on image to view larger graph)