The Heartland  Baker               

Flour Quality Data

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

Lot Number:08076UH0605

Flour type:  Strong Bread (high gluten)

Protein: 12.5

Moisture: 12.8

Ash: 

Falling Number:  >400

Damaged Starch: 9.9

Alveograph, Constant Hydration (CH)

• P/L:  0.94

• W: 325

• P:  94

• L:  100

• G: 22.3

• Ie%:  61.0

Consistograph

• Absorption (14%mb):  61.3

• PrMax:  2211

• TPrMax (seconds):  153

• Tol (seconds): 186

Hearth Bake Test

Excellent loaf volume.  Probably would have been fine with higher hydration.

• Quality Rating (1.0 is perfect):  0.897

• Bake test hydration: 70

• Inverse density value (cc/g):  6.527

(Click on image to view larger graph)