Reading a flour analysis report: the 6 values that count

A flour analysis report lists around ten values. Six are enough to decide whether the flour suits a use — and whether it needs a correction.

**1. W (baking strength).** Measured on the Chopin Alveograph. Benchmarks: W 90-130 biscuits, W 160-220 standard bread, W 220-280 traditional bread, W 280-350 viennoiserie and frozen products. A W below the target = flour too weak for the use.

**2. P/L (balance).** The tenacity/extensibility ratio. Too high (> 1): a short dough that shrinks back. Too low (< 0.4): a dough that collapses. For standard breadmaking we target 0.5-0.7.

**3. Falling number (Hagberg).** The amylase activity. Favourable zone: 250-300 s. Above 300: pale bread, dry crumb. Below 200: sticky crumb, likely sprouted wheat.

**4. Protein content.** 9-10% biscuits, 10.5-12% standard bread, 12-14% strong breads. Correlated with strength but not equivalent: it is the quality of the gluten, not only its quantity, that makes the W.

**5. Ash content.** The mineral content, linked to the extraction rate. Type 45 fine pastry, type 55 standard breadmaking, type 65-80 wholemeal-style breads. It influences the crumb colour and the enzymatic activity.

**6. Water absorption.** Measured on the Farinograph (often 55-62%). High absorption increases the dough yield and freshness, but can stick the dough if poorly managed.

**How to cross-reference them:** a single indicator never decides. A flour can have a correct W and give a sticky crumb (Hagberg too low), or a flat loaf despite a perfect Hagberg (insufficient W). We always read W + P/L + Hagberg together, then validate with a trial baking before any correction.

Need a flour analysed or a report interpreted? The FinaAfric laboratory runs the alveogram, the falling number and the trial baking — free rheological audit. See also the reference values table and the glossary.