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Flour Quality Data

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

 

Lot Number: 12206U1R6 

Flour type:  UBAP (unbleached, unenriched, malted)

 

Protein: 11.0

Moisture: 13.0

Ash: N/A

Falling Number: 260

Damaged Starch: 8.5

Alveograph, Constant Hydration (CH)

  • P/L:  0.61

  • W: 285

  • P: 68

  • L: 111

  • G: 23.5

  • Ie%:  67.8

Consistograph

  • Absorption (14%mb):  56.2

  • TPrMax (seconds): 144

  • Tol (seconds):  223

(click on image to view larger graph)

12206U1R6_Consisto_AH.jpg (24669 bytes)  12206U1R6_Alveo_CH.jpg (23205 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 approximately 2% with excellent results.  -- T. Leonard