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

12.71 %

FLOUR MOISTURE

13.83 %

FLOUR ASH

0.50 %

FALLING NO.

387

Farinograph

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PEAK

6.2 min

TOLERANCE

9.1 min

ABSORPTION

61.9 %

MTI

33