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Flour Quality Data

Values from Certificate of Analysis and bake test

 

Lot Number: 10126W1W040607

Flour type:  Whole Wheat Flour

 

Protein:  14.1

Moisture:  8.3

Falling Number: 430

 

 

We've been using whole wheat flour from this blend at WheatFields -- the 100% whole wheat pain au levain has had lots of strength and tolerance; we've been very happy with the loaf volume, texture and flavor.  Thom Leonard