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

Protein: 11.2
Moisture: 14.2
Ash: 0.48
Falling Number: >400
Damaged Starch:  9.0
Alveograph, Constant Hydration (CH)
P:  99
L:  101
G:  22.4
W:  367
P/L: 0.98

Ie%: 64.9

(click to view alveo image)

(click to view consisto image)

Consistograph
Absorption (14%mb): 59.9
PrMax: 2305
TPrMax (seconds): 156
Tol (seconds):  216