Lot Number: 04298P1F8
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.5
Moisture: 13.6
Ash: 0.44
Falling Number: >400
Damaged Starch:  10.2
Alveograph, Constant Hydration (CH)
P:  78
L:  98
G:  22.0
W:  274
P/L: 0.80

Ie%: 62

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 57.7
PrMax: 2212
TPrMax (seconds): 133
Tol (seconds):  242

D250: 273

D450:  782