Lot Number: 04079P1D9
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.3
Moisture:  13.6
Ash: 0.44
Falling Number: >400
Damaged Starch: 9.4
Alveograph, Constant Hydration (CH)
P:  71
L: 78
G:  19.7
W:  226
P/L: 0.91

Ie%: 68.2

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb):57.5
PrMax: 2282
TPrMax (seconds): 173
Tol (seconds):  271

D250: 100

D450: 868