Lot Number: 04158P1E8
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.5
Moisture: 13.2
Ash: 0.50
Falling Number: >400
Damaged Starch:  9.1

Alveograph, Constant Hydration (CH)
P:  99
L:  69
G:  18.5
W:  275
P/L: 1.43

Ie%: 63.4

Alveograph, Adapted Hydration (AH)
T:  75
A:  77
Ex:  19.5
Fb:  230
T/A: 0.97

Iec%: 65.3

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 58.2
PrMax: 2240
TPrMax (seconds): 146
Tol (seconds):  270

D250: 166

D450:  788