Organic All Spring Flour

Identity Preserved Organic Flour

MILL DATE

NOVEMBER 30, 2007

Lot Number

P02057338
 

ORGANIC CERTIFICATE

QAI,

WHEAT VARIETY

OHRS

WHEAT PROTEIN*

12-14%

WHEAT MOISTURE*

10-14%

TEMPERING TIME*

18-24 HRS

 

FLOUR PROTEIN

13.50 %

FLOUR MOISTURE

14.28 %

FLOUR ASH

0.53 %

FALLING NO.

391

Over 100 Mesh (%) 4.85

Farinograph

Click Here For Scan

PEAK

6.0 min

TOLERANCE

15.0 min

ABSORPTION

61.0 %

MTI

20

Organic Certificate
Kosher Certificate