Lot Number: 03068P1C8
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.6
Moisture: 13.2
Ash: 0.48
Falling Number: >400
Damaged Starch:  9.1
Alveograph, Constant Hydration (CH)
P:  83
L:  99
G:  22.1
W:  299
P/L: 0.84

Ie%: 63.2

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 57.3
PrMax: 2201
TPrMax (seconds): 136
Tol (seconds):  263

D250: 194

D450:  805