Specifications: King Arthur Bakery Flour

Brand name	Sir Lancelot	Special	Sir Galahad	White Whole Wheat	Round Table	Queen Guinevere
Moisture (Maximum)	14.0%	14.0%	14.0%	13.5%	14.0%	14.0%
Protein (14% M.B.)	14.2% +/- 0.2%	12.7% +/- 0.2%	11.7% +/- 0.2%	12.5%-14%	9.2 +/- 0.3%	7.0% +/- 0.2%
Ash (14% M.B.)	.52% +/- 0.02%	.48% +/- 0.02%	.48% +/- 0.02%	1.20% min	.44% +/- 0.02%	.34% +/- 0.02%
Falling Number	250 +/- 30 sec.	250 +/- 30 sec.	260 +/- 30 sec.	350 sec. min	280 +/- 30
FARINOGRAPH:
Absorption %	63.0 +/- 2.0	62.0 +/- 2.0	61.0 +/- 2.0	70 +/- 2.0	53.0 +/- 2.0	53.0 +/- 2.0
Peak	7.0 min. +/- 1.5	7.0 +/- 1.5	7.0 +/- 1.5	9.0 +/- 1.0	1.5 +/- 1.0	1.5 +/- 1.0
Stability	14.0 min.+/- 3.0	13.0 min. +/- 3.0	12.5 min. +/- 3.0	13.0 min. +/- 1.5	2.5 min. +/- 1.0	3 min. +/- 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% Hard red spring	100% Hard red spring	100% Hard red winter	Hard white spring	Soft white/red winter	Soft red winter
Treatment	Malted	Malted	Malted	None	None	Chlorination
Enrichment**	Yes	Yes	Yes	No	No	No

**Enrichment includes: 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 FDA regulations. All testing methods AACC approved.

Updated 11/2010