MILL DATE

Lot Number

ORGANIC CERTIFICATE

QAI,

WHEAT VARIETY

OHRS

WHEAT PROTEIN*

12-14%

WHEAT MOISTURE*

10-14%

TEMPERING TIME*

18-24 HRS

FLOUR PROTEIN

13.32 %

FLOUR MOISTURE

14.14 %

FLOUR ASH

0.56 %

FALLING NO.

455

Farinograph

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PEAK

7.5 min

TOLERANCE

10.9 min

ABSORPTION

63.3 %

MTI

21