The Heartland  Baker               

Flour Quality Data

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

Lot Number: 09116U9L6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein: 11.2

Moisture: 13.6

Ash:  0.50

Falling Number: >400

Damaged Starch: 9.6

Alveograph, Constant Hydration (CH)

• P/L: 1.10

• W: 295

• P: 92

• L: 84

• G: 20.4

• Ie%:  64.4

Alveograph, Adapted Hydration (AH)

• T/A:  0.81

• Fb:  245

• T:  70

• A:  86

• Ex:  20.6

• Iec%:  68.0

Consistograph

• Absorption (14%mb):  59.9

• PrMax:  2293

• TPrMax (seconds): 170

• Tol (seconds):  219

Note in the Alveograph CH and Alveograph AH results (and images below), that this flour will make a dough somewhat more elastic than some of our UBUE lots that you may have used.  We suggest slightly reducing mixing time, bulk fermentation time, or force used in shaping loaves.  Using a little more water in the dough may provide a more desirable balance of extensibility and elasticity, but this may come with a slight decrease in dough strength and perhaps in loaf volume (as indicated by comparing the Alveo CH and Alveo AH values).  All that said, this flour will produce excellent bread.  

(Click on image to view larger graph)