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

Alveograph, Adapted Hydration (AH)

T: 82

A: 89

Ex: 21.0

Fb: 286

T/A: 0.92

Iec%: 67.0

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 58.5
PrMax: 2209
TPrMax (seconds): 162
Tol (seconds):  273

D250: 124

D450:  773