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.