The Heartland  Baker               

Flour Quality Data

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

Lot Number: 11016U9N6

Flour type:  UBUE (unbleached, unenriched, unmalted)

Protein: 10.8

Moisture: 13.2

Ash:  0.52

Falling Number: >400

Damaged Starch: 9.1

Alveograph, Constant Hydration (CH)

• P/L: 1.21

• W: 279

• P: 92

• L: 76

• G:19.4

• Ie%:  65.8

Alveograph, Adapted Hydration (AH)

• T/A:  1.19

• Fb:  256

• T:  68

• A:  73

• Ex:  19

• Iec%:  65.8

Consistograph

• Absorption (14%mb): 58.3

• PrMax:  2234

• TPrMax (seconds): 140

• Tol (seconds):  245

(click on image to view larger graph)