Lot Number: 03170P1D0
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.9
Moisture:  13.2
Ash: 0.54
Falling Number: >400
Damaged Starch: 9.8
Alveograph, Constant Hydration (CH)
P: 86
L: 92
G: 21.4
W: 291
P/L: 0.93

Ie%: 62.2

(click to view alveo CH image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 58.2
TPrMax (seconds): 184
Tol (seconds): 257

D250: 114

D450: 755