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

12.93 %

FLOUR MOISTURE

14.20 %

FLOUR ASH

0.51 %

FALLING NO.

405

Farinograph

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PEAK

5.7 min

TOLERANCE

7.3 min

ABSORPTION

62.7 %

MTI

24