The Heartland  Baker               

Flour Quality Data

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

Lot Number: 08146U9K6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein:11.0

Moisture: 13.2

Ash:  0.52

Falling Number: >400

Damaged Starch:  10.3

Alveograph, Constant Hydration (CH)

• P/L: 1.00

• W:  373

• P: 99

• L: 99

• G: 22.1

• Ie%:  66.5

Consistograph

• Absorption (14%mb): 59.6

• PrMax:  2203

• TPrMax (seconds): 202

• Tol (seconds):  274

(Click on image to view larger graph)