Lot Number: 01238P1A8
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.6
Moisture: 13.8
Ash: 0.56
Falling Number: >400
Damaged Starch:  9.2
Alveograph, Constant Hydration (CH)
P:  78
L:  110
G:  23.3
W:  307
P/L: 0.71

Ie%: 64.9

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 57.1
PrMax: 2305
TPrMax (seconds): 156
Tol (seconds):  216

D250: 196

D450:  743