Lot Number: 04200P1F0
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.8
Moisture:  13.6
Ash: 0.48
Falling Number: >400
Damaged Starch: 9.2
Alveograph, Constant Hydration (CH)
P: 88
L: 76
G: 19.4
W: 260
P/L: 1.16

Ie%: 62.8

(click to view alveo CH image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 57.9
TPrMax (seconds): 204
Tol (seconds): 284

D250: 47

D450: 637