Lot Number: 0209P1A0
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.5
Moisture:  13.4
Ash: 0.46
Falling Number: >400
Damaged Starch: 10.0
Alveograph, Constant Hydration (CH)
P: 90
L: 97
G: 21.9
W: 345
P/L: 0.93

Ie%: 67.5

(click to view alveo CH image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 58.9
TPrMax (seconds): 271
Tol (seconds): 373

D250: 10

D450: 412