Lot Number: 06178P1J8
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.4
Moisture:  12.6
Ash: 0.52
Falling Number: >400
Damaged Starch:  9.8
Alveograph, Constant Hydration (CH)
P:  94
L:  86
G:  20.6
W:  320
P/L: 1.00

Ie%: 67.4

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 57.4
PrMax: 2256
TPrMax (seconds): 158
Tol (seconds):  302

D250: 101

D450:  727