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Flour Quality Data

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

 

Lot Number:09186UH0606

Flour type:  Strong Bread (high gluten)

 

Protein: 12.3

Moisture: 13.1

Ash: 0.54

Falling Number:  >400

Damaged Starch: 9.50

Alveograph, Constant Hydration (CH)

  • P/L:  .99

  • W: 379

  • P:  102

  • L:  103

  • G: 22.6

  • Ie%:  65.1

Consistograph

  • Absorption (14%mb):  61.8

  • PrMax:  2095

  • TPrMax (seconds):  152

  • Tol (seconds): 208

Hearth Bake Test

 

  • Quality Rating (1.0 is perfect): 0.884

  • Bake test hydration: 70

  • Inverse density value (cc/g):  5.627