The Heartland  Baker               

Flour Quality Data

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

Lot Number: 11206P1P6

Flour type:  Bakers' Patent

Protein: 10.7

Moisture: 14.0

Ash: 0.57

Falling Number: >400

Damaged Starch: 8.80

Alveograph, Constant Hydration (CH)

• 0.91

• W:  303

• P: 86

• L: 95

• G:  21.7

• Ie%:  64.9

Consistograph

• Absorption (14%mb):  58.9

• PrMax:  2209

• TPrMax (seconds): 177

• Tol (seconds):  222