Lot Number: 06020P1J0
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.0
Moisture:  13.6
Ash: 0.50
Falling Number: >400
Damaged Starch: 9.8
Alveograph, Constant Hydration (CH)
P: 102
L: 84
G: 20.4
W: 327
P/L: 1.20

Ie%: 63.1

(click to view alveo CH image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 59.0
TPrMax (seconds): 210
Tol (seconds): 330

D250: 17

D450: 538