Lot Number: 05100P1G0
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.0
Moisture:  13.2
Ash: 0.56
Falling Number: >400
Damaged Starch: 10.0
Alveograph, Constant Hydration (CH)
P: 82
L: 93
G: 21.5
W: 275
P/L: 0.88

Ie%: 61.3

(click to view alveo CH image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 57.6
TPrMax (seconds): 178
Tol (seconds): 290

D250: 102

D450: 675