Specifications: King Arthur Bakery Flour

Brand name	Sir Lancelot	Special	Sir Galahad	Whole Wheat	Round Table	Queen Guinevere
	(Hi-Gluten)	(Short Patent)	(Hard Winter Wheat)		(Pastry Flour)	(Cake Flour)
Moisture (Maximum)	14.0 percent	14.0 percent	14.0 percent	14.0 percent	14.0 percent	14.0 percent
Protein (14% M.B.)	14.2% +/- 0.2%	12.7% +/- 0.2%	11.7% +/- 0.2%	14.0% +/- 0.2%	9.2 +/- 0.3%	7.0% +/- 0.2%
Ash (14% M.B.)	.52% +/- 0.02%	.48% +/- 0.02%	.48% +/- 0.02%	1.80% +/- 0.2%	.44% +/- 0.02%	.34% +/- 0.02%
Falling Number	250 +/- 30 sec.	250 +/- 30 sec.	260 +/- 30 sec.	470 +/- 30	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 red 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 6/23/09 Printed 09/16/2005