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Flour Quality Data

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

 

Lot Number: 12116U9R6

Flour type:  UBUE (unbleached, unenriched, unmalted)

 

Protein: 11.0

Moisture: 13.8

Ash:  0.51

Falling Number: >400

Damaged Starch:8.5

Alveograph, Constant Hydration (CH)

  • P/L: 0.95

  • W: 338

  • P: 92

  • L: 97

  • G:21.9

  • Ie%:  65.9

Consistograph

  • Absorption (14%mb):58.5

  • TPrMax (seconds): 166

  • Tol (seconds): 239

(click on image to view larger graph)

12116U9R6_Consisto_AH.jpg (25267 bytes)  12116U9R6_Alveo_CH.jpg (22859 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