Lot Number: 07219P1J9
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.4
Moisture:  13.2
Ash: 0.46
Falling Number: >400
Damaged Starch: 9.2
Alveograph, Constant Hydration (CH)
P: 111
L: 79
G: 19.8
W:  351
P/L: 1.41

Ie%: 66.8

Alveograph, Adapted Hydration (AH)

T: 80

A: 69

Ex:18.5

Fb: 237

T/A: 1.16

Iec%: 69.3

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 58.5
TPrMax (seconds): 172
Tol (seconds): 325

D250: 46

D450: 621