Lot Number: 01191P1A1
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.0
Moisture:  13.6
Ash: 0.54
Falling Number: >400
Damaged Starch: 9.2

Alveograph, Constant Hydration (CH)
P: 94
L: 79
G: 19.8
W: 296
P/L: 1.19

Ie%: 64.9

(click to view alveo CH image)

Consistograph
WAC (Absorption @14%mb): 59.3
TPrMax (seconds): 226
Tol (seconds): 304

D250: 12

D450: 621

(click to view consisto image)