The Heartland  Baker               

Flour Quality Data

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

Lot Number:11156UH0608

Flour type:  Strong Bread (high gluten)

Protein: 12.5

Moisture: 14.0

Ash: 0.57

Falling Number:  >400

Damaged Starch: 8.6

Alveograph, Constant Hydration (CH)

• P/L:  0.58

• W: 27.5

• P: 69

• L:  118

• G: 24.2

• Ie%: 62.2

Consistograph

• Absorption (14%mb): 58.7

• TPrMax (seconds): 148

• Tol (seconds): 152

(Click on image to view larger graph)