Reference rheological values
W, P/L and Hagberg Falling Number: the ranges our laboratory targets according to the flour's use. Benchmarks, not rules — the decision is always made by cross-checking the three indicators and a trial baking.
| Use | W | P/L | Hagberg | Note |
|---|---|---|---|---|
| Dry biscuits, shortcrust pastry | 90 – 130 | 0.3 – 0.5 | 250 – 300 s | A weak, extensible flour. A W that is too high creates shrink and breakage. |
| Soft biscuits, cake, mix | 110 – 150 | 0.4 – 0.6 | 250 – 300 s | A consistent structuring system (starches, raising powder) to keep spread under control. |
| Everyday bread, tradition baguette | 160 – 220 | 0.5 – 0.7 | 250 – 300 s | Core range. Tolerance matters more than raw strength. |
| Sandwich bread (pain de mie) | 180 – 240 | 0.4 – 0.6 | 250 – 320 s | A supple, extensible dough for regular panning. |
| Special breads, long-fermentation tradition bread | 220 – 280 | 0.5 – 0.7 | 280 – 320 s | Enough strength to support a long fermentation without relaxing. |
| Laminated leavened viennoiserie | 280 – 350 | 0.5 – 0.7 | 280 – 350 s | Gluten network that withstands lamination; balanced P/L for sheeting. |
| Frozen dough units / pre-proofed dough | 280 – 350 | 0.5 – 0.6 | 300 – 350 s | High tolerance needed: cold and storage weaken the dough. |
| Pasta (durum wheat — for reference) | n/a | n/a | > 300 s | Assessed by Gluten Index, tenacity and Protein Content, not baking W. |
How to read these values
The W is the deformation work measured on the Chopin Alveograph : the higher it is, the stronger the flour. The P/L describes the dough's shape (tenacious and short if > 1, slack if < 0.4). The Hagberg Falling Number measures amylase activity — the favourable zone is around 250–300 s.
A single indicator is never enough. A flour can have a correct W yet give a sticky crumb because of a Falling Number that is too low, or a flat loaf despite a perfect Falling Number if the W is insufficient. We always validate through comparative trial baking before proposing a correction.
When the flour is below target, two paths: a bread improver added at the bakery, or a flour corrector incorporated at the mill to deliver a stable flour from one shipment to the next. See reading an alveogram (FR) and correcting a weak or short flour (FR).
Place your flour on this table — right now
Already have your values? Instant rheological diagnostic — gap to target, correction direction and solution family in 30 seconds. Otherwise, send a sample: the laboratory measures W, P/L and the Falling Number and proposes a costed correction.