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Flour Quality Data

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

 

Lot Number:10116UH0606

Flour type:  Strong Bread (high gluten)

 

Protein: 12.6

Moisture: 14.0

Ash: 0.52

Falling Number:  >400

Damaged Starch: 9.10

Alveograph, Constant Hydration (CH)

  • P/L:  .1.06

  • W: 394

  • P:  106

  • L:  100

  • G: 22.3

  • Ie%:  66.6

Consistograph

  • Absorption (14%mb):  62.7

  • PrMax:  2157

  • TPrMax (seconds): 184

  • Tol (seconds): 241

(click on image to view larger graph)

10116UH0609_Alveo_AH.jpg (24707 bytes)