The Heartland  Baker               

Flour Quality Data

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

Lot Number: 10246U9n6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein: 10.8

Moisture: 13.1

Ash:  0.48

Falling Number: >400

Damaged Starch: 9.4

Alveograph, Constant Hydration (CH)

• P/L: 1.24

• W: 314

• P: 99

• L: 80

• G:19.9

• Ie%:  66.3

Alveograph, Adapted Hydration (AH)

• T/A:  1.00

• Fb:  191

• T:  68

• A:  87

• Ex:  18.4

• Iec%:  65.4

Consistograph

• Absorption (14%mb): 59.1

• PrMax:  2293

• TPrMax (seconds): 154

• Tol (seconds):  273

(click on image to view larger graph)