Lot Number: 09137P1N7
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.3
Moisture: 12.6
Ash: 0.54
Falling Number: >400
Damaged Starch:  8.9
Alveograph, Constant Hydration (CH)
P/L: .0.79
W: 320
P:82
L: 104
G: 22.7

Ie%:  66.2

(click to view alveo image)

(click to view consisto image)

Consistograph
Absorption (14%mb): 58.3
PrMax: 2126
TPrMax (seconds): 190
Tol (seconds):  328