Lot Number: 08129P1L9
Flour type: Bakers' Patent (unbleached, unenriched, unmalted)

Protein: 11.0
Moisture:  12.6
Ash: 0.54
Falling Number: >400
Damaged Starch: 9.2
Alveograph, Constant Hydration (CH)
P: 79
L: 79
G: 19.8
W: 235
P/L: 1.0

Ie%: 60.3

(click to view alveo image)

(click to view consisto image)

Consistograph
WAC (Absorption @14%mb): 55.8
TPrMax (seconds): 134
Tol (seconds): 189

D250: 413

D450: 993