Lot Number: 0106091U9
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.8
Moisture:  13.8
Ash: 0.52
Falling Number: >400
Damaged Starch: 10.0
Alveograph, Constant Hydration (CH)
P: 92
L: 68
G: 18.4
W: 235
P/L: 1.35

Ie%: 60.3

(click to view alveo CH image)

Alveograph, Adapted Hydration (AH)

T:  71

A:  56

Ex:  16.7

Fb:  171

T/A:  1.27

Iec:  65.6

(click to view Alveo AH image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 58.0
TPrMax (seconds): 264
Tol (seconds): 362

D250: 6

D450: 455