Lot Number: 0514P1F8
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.9
Moisture: 13.0
Ash: 0.52
Falling Number: >400
Damaged Starch:  9.8
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): 58.0
PrMax: 2252
TPrMax (seconds): 150
Tol (seconds):  239

D250: 250

D450:  806