Lot Number: 05269P1G9
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.2
Moisture:  13.4
Ash: 0.52
Falling Number: >400
Damaged Starch: 9.6
Alveograph, Constant Hydration (CH)
P:  89
L: 95
G:  21.7
W:  310
P/L: 0.94

Ie%: 64.1

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb):59.4
PrMax: 2211
TPrMax (seconds): 148
Tol (seconds):  216

D250: 299

D450: 848