Specifications: White Whole Wheat Bakery Flour
- Moisture (Maximum)
- 12.5% +/- 1%
- Protein (14% M.B.)
- 9.0% +/- 1.5%
- Ash (14% M.B.)
- > 1.4
- Falling Number
- 300 +/- 50 secs
- Farinograph
- Absorption %
- n/a
- Peak
- n/a
- Stability
- n/a
- MTI
- n/a
- Wheat Type:
- Soft Red Winter Wheat
- Treatment
- no treatment
- Enrichment
- unenriched
All flours are to be prepared by grinding clean, sound wheat in accordance with . current FDA regulations. All testing methods AACC approved
Updated 11/21/00 Printed 09/16/2005
