Lot Number: 02010P1A0
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.2
Moisture:  13.0
Ash: 0.48
Falling Number: >400
Damaged Starch: 10.1
Alveograph, Constant Hydration (CH)
P: 93
L: 71
G: 18.8
W: 262
P/L: 1.31

Ie%: 62.9

(click to view alveo CH image)

Alveograph, Adapted Hydration (AH)

T: 82

A: 56

Ex:  16.7

Fb:  193

T/A:  1.46

Iec:  62.8

(click to view Alveo AH image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 56.9
TPrMax (seconds): 208
Tol (seconds): 366

D250: 7

D450: 455