Lot Number: 05089P1F9
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 10.7
Moisture:  12.6
Ash: 0.48
Falling Number: >400
Damaged Starch: 9.6
Alveograph, Constant Hydration (CH)
P:  82
L: 91
G:  21.2
W:  262
P/L: 0.90

Ie%: 59.9

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb):58.0
PrMax: 2251
TPrMax (seconds): 122
Tol (seconds):  204

D250: 411

D450: 986