The Heartland  Baker                webbag.jpg (67530 bytes)
 Heartland Mill Home                                       Data Index                                                   Heartland Baker Home

Flour Quality Data

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

 

Lot Number: 09286P1M6

Flour type:  Bakers' Patent

 

Protein: 11.2

Moisture: 12.2

Ash: 0.51

Falling Number: >400

Damaged Starch:9.2

Alveograph, Constant Hydration (CH)

  • 1.00 

  • W:  309

  • P: 90

  • L: 90

  • G:  21.1

  • Ie%:  65.4

Consistograph

  • Absorption (14%mb):  58.8

  • PrMax:  2185

  • TPrMax (seconds): 146

  • Tol (seconds):  242

Hearth Bake Test

  • Quality Rating (1.0 is perfect): 0.865

  • Bake test hydration:  68

  • Inverse density value (cc/g): 5.367