The Heartland  Baker               

Flour Quality Data

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

Lot Number: 08026U9K6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein:11.0

Moisture: 13.1

Ash:  

Falling Number: >400

Damaged Starch:  9.4

Alveograph, Constant Hydration (CH)

• P/L: 0.87

• W:  366

• P: 93

• L: 107

• G: 23.0

• Ie%:  66.2

Consistograph

• Absorption (14%mb): 59.1

• PrMax:  2251

• TPrMax (seconds): 223

• Tol (seconds):  288

Hearth Bake Test

While this dough did not mix well at our usual hydration of 68%, when hydrated at 66%, it performed well above our standards the dough had excellent handling characteristics and all characteristics of the finished loaves were excellent.

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