Lot Number:  07289U9K9

Protein: 11.4
Moisture: 12.4
Ash: 0.54
Falling Number: >400
Damaged Starch:  9.4
Alveograph, Constant Hydration (CH)
P: 86

L: 57
G:  16.8
W: 209
P/L: 1.51

Ie%: 60.6

Alveograph, Adapted Hydration (AH)

T:  78

A:  79

Ex: 19.8

Fb:  253

T/A:  0.99

Iec%:  68.4

(click to view alveo CH image)

(click to view alveo AH image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 56.6
TPrMax (seconds): 178
Tol (seconds): 276

D250: 97

D450: 691

Comments:  As indicated by the results of the CH and AH Alveographs, this flour benefits by the addition of extra

mix water.  Our usual mix test uses 67-68% water.  This flour easily took 70%.  The dough was smooth and supple

and had a good balance of extensibility and elasticity.  Note the increased strength in the AH as compared to the CH Alveo: 

Often when we perform the AH we see this value (W, Fb) decrease with added water.  Here it increased.  T. Leonard