The Heartland  Baker                webbag.jpg (67530 bytes)
 Heartland Mill Home                                       Data Index                                                   Heartland Baker Home

Flour Quality Data

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

 

Lot Number: 12056U9R6

Flour type:  UBUE (unbleached, unenriched, unmalted)

 

Protein: 11.2

Moisture: 12.0

Ash: 0.48

Falling Number: >400

Damaged Starch: 8.8

Alveograph, Constant Hydration (CH)

  • P/L: 0.52

  • W: 285

  • P: 63

  • L: 122

  • G:24.6

  • Ie%:  66.7

Consistograph

  • Absorption (14%mb): 53.4

  • TPrMax (seconds): 182

  • Tol (seconds): 254

(click on image to view larger graph)

12056U9R6_Consisto_AH.jpg (25121 bytes)  12056U9R6_Alveo_CH.jpg (22345 bytes)

 

Please note the low absorption of this lot of flour.  I have mixed dough with all lots of the R6 blend, and all have performed well IF hydrated properly.  In my tests this has been as much as 4% less than normal.  At the bakery level we have reduced our mix water by 2% with excellent results.  -- T. Leonard