The Heartland  Baker               

Flour Quality Data

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

Lot Number: 09076U1L6

Flour type:  UBAP (unbleached, unenriched, malted)

Protein: 10.8

Moisture: 13.5

Ash:  0.52

Falling Number: 250

Damaged Starch:  10.2

Alveograph, Constant Hydration (CH)

• P/L: 0.93

• W:  297

• P: 86

• L: 92

• G: 21.4

• Ie%:  65.0

Consistograph

• Absorption (14%mb):  59.7

• PrMax:  2193

• TPrMax (seconds): 158

• Tol (seconds):  193

Hearth Bake Test

• Quality Rating (1.0 is perfect):  0.873

• Bake test hydration:  68

• Inverse density value (cc/g): 3.046

(Click on image to view larger graph)