Flour

 

Developed for the home baker. A general all-purpose flour useful for cookies, muffins, rolls and some breads. The flour is usually made out of hard red winter wheat and/or soft winter wheat.

Wheat flour enriched (niacin, reduced iron, thiamin, riboflavin, folic acid) and malted barley flour.

All flours are to be prepared by grinding clean, sound wheat in accordance with current FDAregulations.

All testing methods AACC approved.

[table caption=””] Name[attr style=”width:20px”],Hi-Gluten,Short Patent,Hard Winter Wheat,Whole Wheat,Pastry Flour,Cake Flour
Moisture(max),14.00%,14.00%,14.00%,14.00%,14.00%,14.00%
Protein(14%MB),14.2+/- 0.2%,12.7+/- 0.2%,11.7+/- 0.2%,14.0+/- 0.2%,9.2+/- 0.2%,8.0+/- 0.2%
Ash(14%MB),0.52+/- 0.02%,0.48+/- 0.02%,0.48+/- 0.02%,1.80+/- 0.02%,0.44+/- 0.02%,0.34+/- 0.02%
Falling Number,250+/-30 sec,250+/-30 sec,260+/-30 sec,470+/-30 sec,280+/-30 sec,
Absorption%,63.0+/-2.0,62.0+/-2.0,61.0+/-2.0,70.0+/-2.0,53.0+/-2.0,53.0+/-2.0
Peak,7.0min+/-1.5,7.0min+/-1.5,7.0min+/-1.5,9.0min+/-1.0,1.5min+/-1.0,1.5min+/-1.0
Stability,14.0min+/-3.0,13.0min+/-3.0,12.5min+/-3.0,13.0min+/-1.5,2.5min+/-1.0,3.0min+/-1.0
MTI,30 B.U.+/- 10,30 B.U.+/- 10,30 B.U.+/- 10,20 B.U.+/- 10,80 B.U.+/- 10,80 B.U.+/- 10
Wheat Type,100%,100%,100%,Hard Red Spring,Soft,Soft Red Winter
Treatment,Malted,Malted,Malted,None,None,Chlorination
Enrichment,Yes,Yes,Yes,No,No,No
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