Trabajo Fin de Grado en Ingeniería Agroalimentaria y del
Diseño de harinas a partir variedades de
para la industria panificadora
Fin de Grado en Ingeniería Agroalimentaria y del Medio Rural.
Diseño de harinas a partir de
variedades de Trigo (Triticum aestivum para la industria panificadora
TOMO 2
Autor
Beatriz Arjona Gracia
Director
David Badía Villas
Fin de Grado en Ingeniería edio Rural.
de
Triticum aestivum ),
para la industria panificadora.
- ANEXO I: AMILOGRAMAS
Página1.- ARTHUR NICK
Muestra 1.1 1
Muestra 1.2 2
Muestra 1.3 3
Muestra 1.4 4
Muestra 1.5 5
2.- BERDUN
Muestra 1.1 6
Muestra 1.2 7
Muestra 1.3 8
Muestra 1.4 9
Muestra 1.5 10
3.- BOKARO
Muestra 1.1 11
Muestra 1.2 12
Muestra 1.3 13
Muestra 1.4 14
Muestra 1.5 15
4.- BOLOGNA
Muestra 1.1 16
Muestra 1.2 17
Muestra 1.3 18
Muestra 1.4 19
Muestra 1.5 20
5.- BOTTICELLI
Muestra 1.1 21
Muestra 1.2 22
Muestra 1.3 23
Muestra 1.4 24
Muestra 1.5 25
6.- GALERA
Muestra 1.1 26
Muestra 1.2 27
Muestra 1.3 28
Muestra 1.4 29
Muestra 1.5 30
7.- INGENIO
Muestra 1.1 41
Muestra 1.2 42
Muestra 1.3 43
Muestra 1.4 44
Muestra 1.5 45
10.- NOGAL
Muestra 1.1 46
Muestra 1.2 47
Muestra 1.3 48
Muestra 1.4 49
Muestra 1.5 50
- ANEXO II: ALVEOGRAMAS
1.- ARTHUR NICK
Muestra 1.1 51
Muestra 1.2 52
Muestra 1.3 53
Muestra 1.4 54
Muestra 1.5 55
2.- BERDUN
Muestra 1.1 56
Muestra 1.2 57
Muestra 1.3 58
Muestra 1.4 59
Muestra 1.5 60
3.- BOKARO
Muestra 1.1 61
Muestra 1.2 62
Muestra 1.3 63
Muestra 1.4 64
Muestra 1.5 65
4.- BOLOGNA
Muestra 1.1 66
Muestra 1.2 67
Muestra 1.3 68
Muestra 1.4 69
Muestra 1.5 70
7.- INGENIO
Muestra 1.1 81
Muestra 1.2 82
Muestra 1.3 83
Muestra 1.4 84
Muestra 1.5 85
8.- ISENGRAIN
Muestra 1.1 86
Muestra 1.2 87
Muestra 1.3 88
Muestra 1.4 89
Muestra 1.5 90
9.- MARIUS
Muestra 1.1 91
Muestra 1.2 92
Muestra 1.3 93
Muestra 1.4 94
Muestra 1.5 95
10.- NOGAL
Muestra 1.1 96
Muestra 1.2 97
Muestra 1.3 98
Muestra 1.4 99
Muestra 1.5 100
- ANEXO III: FARINOGRAMAS
1.- ARTHUR NICK
Muestra 1.1 101
Muestra 1.2 102
Muestra 1.3 103
Muestra 1.4 104
Muestra 1.5 105
2.- BERDUN
Muestra 1.1 106
Muestra 1.2 107
Muestra 1.3 108
Muestra 1.4 109
Muestra 1.5 120 5.- BOTTICELLI
Muestra 1.1 121
Muestra 1.2 122
Muestra 1.3 123
Muestra 1.4 124
Muestra 1.5 125
6.- GALERA
Muestra 1.1 126
Muestra 1.2 127
Muestra 1.3 128
Muestra 1.4 129
Muestra 1.5 130
7.- INGENIO
Muestra 1.1 131
Muestra 1.2 132
Muestra 1.3 133
Muestra 1.4 134
Muestra 1.5 135
8.- ISENGRAIN
Muestra 1.1 136
Muestra 1.2 137
Muestra 1.3 138
Muestra 1.4 139
Muestra 1.5 140
9.- MARIUS
Muestra 1.1 141
Muestra 1.2 142
Muestra 1.3 143
Muestra 1.4 144
Muestra 1.5 145
10.- NOGAL
Muestra 1.1 146
Muestra 1.2 147
Muestra 1.3 148
Muestra 1.4 149
Muestra 1.5 150
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: especial 355
Date: 24/11/2014 07:03
Operator: nuria
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 56,1 °C Gelatinization temperature: 79,9 °C Gelatinization maximum: 1335 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
22 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\141124_especial 355.AMD
1.1 ARTHUR NICK
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: especial 40
Date: 03/02/2014 09:56
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,6 %
Sample weight corr. to 14,0 % :
( 80,6 g / 449,4 ml )
Begin of gelatinization: 62,5 °C Gelatinization temperature: 86,8 °C Gelatinization maximum: 1208 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
27 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\140203_especial40.AMD
1.3 ARTHUR NICK
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: especial 100a
Date: 09/03/2015 11:48
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 57,1 °C Gelatinization temperature: 79,5 °C Gelatinization maximum: 1583 AU Remarks:
0 200 400 600 800 1000 1200 1400 1600 1800 2000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
27 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2015 AMILO\HARINAS A\ESPECIAL\150309_especial 100.AMD
1.4 ARTHUR NICK
Flour - Amylogram ( 80,0 g / 450,0 ml )
Evaluation of sample: TRIGO HRS 273
Date: 17/09/2014 12:31
Operator: barluenga
Heating rate: 1,6 °C/min
Moisture: 14,7 %
Sample weight corr. to 14,0 % :
( 80,7 g / 449,3 ml )
Begin of gelatinization: 61,9 °C Gelatinization temperature: 86,3 °C Gelatinization maximum: 1404 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50
Amylogramm
[min]
[AU]
30 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\HRS\140917_HRS TRIGO 273.AMD
1.5 ARTHUR NICK 1.5 ARTHUR NICK
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 178 selecta
Date: 03/07/2014 06:40
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 14,6 %
Sample weight corr. to 14,0 % :
( 80,6 g / 449,4 ml )
Begin of gelatinization: 24,7 °C Gelatinization temperature: 77,2 °C Gelatinization maximum: 1001 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
24 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\SELECTA\140703 _selecta 178.AMD
2.1 BERDUN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 151_ especial
Date: 14/05/2014 06:45
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 58,9 °C Gelatinization temperature: 84,9 °C Gelatinization maximum: 1192 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
24 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\140514_especial151.AMD
2.2 BERDUN
2.2 BERDUN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: SELECTA 47
Date: 06/02/2014 18:18
Operator: MARIA JOSE
Heating rate: 1,6 °C/min
Moisture: 14,4 %
Sample weight corr. to 14,0 % :
( 80,4 g / 449,6 ml )
Begin of gelatinization: 58,5 °C Gelatinization temperature: 86,2 °C Gelatinization maximum: 1097 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
26 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\SELECTA\140206_SELECTA 47.AMD
2.3 BERDUN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: especial 394
Date: 29/12/2014 09:10
Operator: isa
Heating rate: 1,6 °C/min
Moisture: 15,4 %
Sample weight corr. to 14,0 % :
( 81,3 g / 448,7 ml )
Begin of gelatinization: 54,1 °C Gelatinization temperature: 79,7 °C Gelatinization maximum: 1222 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
23 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\141229_especial 394.AMD
2.4 BERDUN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: guara 159
Date: 20/05/2014 07:58
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 58,3 °C Gelatinization temperature: 86,5 °C Gelatinization maximum: 1198 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
26 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\guara\140520_guara 159.AMD 2.5 BERDUN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: esponja 373
Date: 10/12/2014 13:14
Operator: barluenga
Heating rate: 1,6 °C/min
Moisture: 15,3 %
Sample weight corr. to 14,0 % :
( 81,2 g / 448,8 ml )
Begin of gelatinization: 57,3 °C Gelatinization temperature: 76,8 °C Gelatinization maximum: 977 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
22 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\esponja\141210_esponja 373.AMD
3.1 BOKARO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 154 guara
Date: 15/05/2014 11:53
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,7 %
Sample weight corr. to 14,0 % :
( 80,7 g / 449,3 ml )
Begin of gelatinization: 59,3 °C Gelatinization temperature: 85,6 °C Gelatinization maximum: 1058 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
25 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\guara\140515_guara 154.AMD 3.2 BOKARO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: selecta 354
Date: 18/11/2014 10:06
Operator: arjona
Heating rate: 1,6 °C/min
Moisture: 14,5 %
Sample weight corr. to 14,0 % :
( 80,5 g / 449,5 ml )
Begin of gelatinization: 32,7 °C Gelatinization temperature: 65,9 °C Gelatinization maximum: 1050 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50
Amylogramm
[min]
[AU]
32 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\SELECTA\141118_selecta 354.AMD
3.3 BOKARO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: ESPONJA 28
Date: 23/01/2014 08:05
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 13,9 %
Sample weight corr. to 14,0 % :
( 79,9 g / 450,1 ml )
Begin of gelatinization: 59,1 °C Gelatinization temperature: 81,2 °C Gelatinization maximum: 982 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
24 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\ESPONJA\140123_ESPONJA 28.AMD
3.4 BOKARO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: ESPECIAL 10
Date: 13/01/2015 10:33
Operator: ISA
Heating rate: 1,6 °C/min
Moisture: 14,6 %
Sample weight corr. to 14,0 % :
( 80,6 g / 449,4 ml )
Begin of gelatinization: 57,8 °C Gelatinization temperature: 79,9 °C Gelatinization maximum: 1005 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
25 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2015 AMILO\HARINAS B\ESPECIAL\150113_ESPECIAL 10.AMD
3.5 BOKARO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: especial 283
Date: 24/09/2014 13:24
Operator: bea b
Heating rate: 1,6 °C/min
Moisture: 14,1 %
Sample weight corr. to 14,0 % :
( 80,1 g / 449,9 ml )
Begin of gelatinization: 55,5 °C Gelatinization temperature: 77,5 °C Gelatinization maximum: 835 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
26 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\140924_es283.AMD 4.1 BOLOGNA
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 118 augusta
Date: 09/04/2014 06:00
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 60,9 °C Gelatinization temperature: 86,3 °C Gelatinization maximum: 893 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
27 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\augusta\140409_augusta 118.AMD
4.2 BOLOGNA
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: especial 246
Date: 20/08/2014 08:19
Operator: pili
Heating rate: 1,6 °C/min
Moisture: 14,5 %
Sample weight corr. to 14,0 % :
( 80,5 g / 449,5 ml )
Begin of gelatinization: 52,5 °C Gelatinization temperature: 74,2 °C Gelatinization maximum: 814 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
25 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\140820_especial 246.AMD
4.4 BOLOGNA4.3 BOLOGNA
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 99 selecta
Date: 16/04/2014 07:02
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,0 %
Sample weight corr. to 14,0 % :
( 80,0 g / 450,0 ml )
Begin of gelatinization: 32,2 °C Gelatinization temperature: 83,0 °C Gelatinization maximum: 824 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
23 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\SELECTA\140416_selecta 99.AMD
4.4 BOLOGNA
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: esponja 368 B
Date: 04/12/2014 11:12
Operator: arjona
Heating rate: 1,6 °C/min
Moisture: 15,3 %
Sample weight corr. to 14,0 % :
( 81,2 g / 448,8 ml )
Begin of gelatinization: 55,2 °C Gelatinization temperature: 78,9 °C Gelatinization maximum: 858 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
26 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\esponja\141204_esponja 368.AMD
4.5 BOLOGNA
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 132 guara
Date: 24/04/2014 12:32
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 15,0 %
Sample weight corr. to 14,0 % :
( 80,9 g / 449,1 ml )
Begin of gelatinization: 59,4 °C Gelatinization temperature: 85,5 °C Gelatinization maximum: 1187 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
27 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\guara\140424_guara 132.AMD 5.1 BOTTICELLI
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: augusta 89
Date: 17/03/2014 06:59
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 15,1 %
Sample weight corr. to 14,0 % :
( 81,0 g / 449,0 ml )
Begin of gelatinization: 60,3 °C Gelatinization temperature: 86,7 °C Gelatinization maximum: 1029 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
27 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\augusta\140317_augusta89.AMD
5.2 BOTTICELLI
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: especial 79
Date: 07/03/2014 07:04
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 59,7 °C Gelatinization temperature: 87,0 °C Gelatinization maximum: 1203 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
26 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\140307_esp 79.AMD 5.3 BOTTICELLI
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 140 guara
Date: 30/04/2014 06:08
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 55,5 °C Gelatinization temperature: 82,5 °C Gelatinization maximum: 1071 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
23 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\guara\140430_guara 140.AMD 5.4 BOTTICELLI
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 139 especial
Date: 29/04/2014 10:14
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 15,2 %
Sample weight corr. to 14,0 % :
( 81,1 g / 448,9 ml )
Begin of gelatinization: 62,7 °C Gelatinization temperature: 82,9 °C Gelatinization maximum: 1154 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
23 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\140429_especial139.AMD
5.5 BOTTICELLI
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: fuerza 385
Date: 17/12/2014 12:19
Operator: isa
Heating rate: 1,6 °C/min
Moisture: 15,1 %
Sample weight corr. to 14,0 % :
( 81,0 g / 449,0 ml )
Begin of gelatinization: 58,5 °C Gelatinization temperature: 82,0 °C Gelatinization maximum: 938 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
26 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\FUERZA\141217_fuerza385.AMD
6.1 GALERA
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: selecta 113
Date: 05/05/2014 09:28
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,3 %
Sample weight corr. to 14,0 % :
( 80,3 g / 449,7 ml )
Begin of gelatinization: 55,8 °C Gelatinization temperature: 81,8 °C Gelatinization maximum: 900 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
23 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\SELECTA\140505_selecta 113.AMD
6.2 GALERA
Flour - Amylogram ( 80,0 g / 450,0 ml )
Evaluation of sample: especial a 03.10.15
Date: 07/04/2015 10:13
Operator: bea
Heating rate: 1,6 °C/min
Moisture: 14,6 %
Sample weight corr. to 14,0 % :
( 80,6 g / 449,4 ml )
Begin of gelatinization: 56,7 °C Gelatinization temperature: 80,9 °C Gelatinization maximum: 942 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
24 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2015 AMILO\CLIENTES\ESPECIAL A\150407_03.10.15.AMD
6.3 GALERA
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: SELECTA 17
Date: 15/01/2014 15:54
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,7 %
Sample weight corr. to 14,0 % :
( 80,7 g / 449,3 ml )
Begin of gelatinization: 57,5 °C Gelatinization temperature: 82,6 °C Gelatinization maximum: 931 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
23 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\SELECTA\140115_SELECTA17.AMD
6.4 GALERA
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: augusta 110
Date: 01/04/2014 06:11
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 15,4 %
Sample weight corr. to 14,0 % :
( 81,3 g / 448,7 ml )
Begin of gelatinization: 58,5 °C Gelatinization temperature: 84,3 °C Gelatinization maximum: 957 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
25 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\augusta\140401_augusta 110.AMD
6.5 GALERA
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 005_especial
Date: 08/01/2014 12:55
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 63,8 °C Gelatinization temperature: 86,5 °C Gelatinization maximum: 954 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
27 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\140108_es5.AMD 7.1 INGENIO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: selecta 10
Date: 10/01/2014 17:23
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 57,2 °C Gelatinization temperature: 82,8 °C Gelatinization maximum: 1007 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
26 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\SELECTA\140110_selecta 10.AMD
7.2 INGENIO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 122fuerza
Date: 11/04/2014 06:01
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 14,7 %
Sample weight corr. to 14,0 % :
( 80,7 g / 449,3 ml )
Begin of gelatinization: 55,7 °C Gelatinization temperature: 80,0 °C Gelatinization maximum: 985 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
22 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\FUERZA\140411_FUERZA 122.AMD
7.3 INGENIO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: guara 145
Date: 06/05/2014 12:21
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 15,5 %
Sample weight corr. to 14,0 % :
( 81,4 g / 448,6 ml )
Begin of gelatinization: 59,8 °C Gelatinization temperature: 82,3 °C Gelatinization maximum: 1003 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
23 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\guara\140506_guara 145.AMD 7.4 INGENIO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: esponja 353
Date: 20/11/2014 20:47
Operator: nuria
Heating rate: 1,6 °C/min
Moisture: 15,0 %
Sample weight corr. to 14,0 % :
( 80,9 g / 449,1 ml )
Begin of gelatinization: 58,4 °C Gelatinization temperature: 81,5 °C Gelatinization maximum: 975 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
26 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\esponja\141120_esponja 353.AMD
7.5 INGENIO
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: fuerza 234
Date: 08/08/2014 17:03
Operator: pili
Heating rate: 1,6 °C/min
Moisture: 13,7 %
Sample weight corr. to 14,0 % :
( 79,7 g / 450,3 ml )
Begin of gelatinization: 30,8 °C Gelatinization temperature: 82,9 °C Gelatinization maximum: 986 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50
Amylogramm
[min]
[AU]
30 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\FUERZA\180808_fuerza 234.AMD
8.1 ISENGRAIN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: ESPECIAL 307
Date: 10/10/2014 19:38
Operator: nuria
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 55,4 °C Gelatinization temperature: 77,8 °C Gelatinization maximum: 1009 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
25 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\141010_ESPECIAL 307_2.AMD
8.2 ISENGRAIN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: especial 321
Date: 24/10/2014 07:14
Operator: pili
Heating rate: 1,6 °C/min
Moisture: 14,3 %
Sample weight corr. to 14,0 % :
( 80,3 g / 449,7 ml )
Begin of gelatinization: 52,3 °C Gelatinization temperature: 74,5 °C Gelatinization maximum: 976 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
22 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\141024_especial 321.AMD
8..3 ISENGRAIN 8.3 ISENGRAIN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: esponja 364
Date: 01/12/2014 10:11
Operator: isa
Heating rate: 1,6 °C/min
Moisture: 14,8 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 58,9 °C Gelatinization temperature: 79,3 °C Gelatinization maximum: 1001 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
24 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\esponja\141201_esponja 364.AMD
8.4 ISENGRAIN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: trigos 305
Date: 10/10/2014 12:41
Operator: barluenga
Heating rate: 1,6 °C/min
Moisture: 15,2 %
Sample weight corr. to 14,0 % :
( 81,1 g / 448,9 ml )
Begin of gelatinization: 53,7 °C Gelatinization temperature: 75,9 °C Gelatinization maximum: 967 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
24 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\trigos\141010_trigo 305.AMD 8.5 ISENGRAIN
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: esponja 12
Date: 13/01/2014 14:10
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,6 %
Sample weight corr. to 14,0 % :
( 80,6 g / 449,4 ml )
Begin of gelatinization: 56,3 °C Gelatinization temperature: 83,3 °C Gelatinization maximum: 1095 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
23 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\ESPONJA\140113_es12.AMD 9.1 MARIUS
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 208 especial
Date: 14/07/2014 06:50
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 15,2 %
Sample weight corr. to 14,0 % :
( 81,1 g / 448,9 ml )
Begin of gelatinization: 52,4 °C Gelatinization temperature: 74,3 °C Gelatinization maximum: 1079 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
22 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\140714_especial 208.AMD
9.2 MARIUS
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 005_selecta
Date: 08/01/2014 07:04
Operator: almudena
Heating rate: 1,6 °C/min
Moisture: 14,7 %
Sample weight corr. to 14,0 % :
( 80,7 g / 449,3 ml )
Begin of gelatinization: 63,3 °C Gelatinization temperature: 87,7 °C Gelatinization maximum: 1179 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
27 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS A\SELECTA\140108_SE5.AMD 9.3 MARIUS
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 134 trigos
Date: 25/04/2014 10:39
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 14,9 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 58,1 °C Gelatinization temperature: 84,1 °C Gelatinization maximum: 1064 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
24 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\trigos\140425_trigos 135.AMD 9.4 MARIUS
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: 12 especial
Date: 14/01/2014 08:17
Operator: maria jose
Heating rate: 1,6 °C/min
Moisture: 14,6 %
Sample weight corr. to 14,0 % :
( 80,6 g / 449,4 ml )
Begin of gelatinization: 60,1 °C Gelatinization temperature: 84,0 °C Gelatinization maximum: 1111 AU Remarks:
0 150 300 450 600 750 900 1050 1200 1350 1500
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
25 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2014 AMILO\_HARINAS B\especial\140114_especial 14.60.AMD
9.5 MARIUS
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: panadera 167
Date: 16/06/2015 07:29
Operator: pili
Heating rate: 1,6 °C/min
Moisture: 14,9 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 60,1 °C Gelatinization temperature: 83,3 °C Gelatinization maximum: 643 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50
Amylogramm
[min]
[AU]
30 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2015 AMILO\HARINAS B\PANADERA\150616_panadera 167.AMD
10.1 NOGAL
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: panadera 110
Date: 17/03/2015 07:56
Operator: nuria
Heating rate: 1,6 °C/min
Moisture: 14,9 %
Sample weight corr. to 14,0 % :
( 80,8 g / 449,2 ml )
Begin of gelatinization: 58,3 °C Gelatinization temperature: 79,7 °C Gelatinization maximum: 573 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
25 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2015 AMILO\HARINAS A\PANADERA\150317_panadera 110.AMD
10.2 NOGAL
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: FLOJA 3
Date: 07/01/2015 10:21
Operator: nuria
Heating rate: 1,6 °C/min
Moisture: 14,2 %
Sample weight corr. to 14,0 % :
( 80,2 g / 449,8 ml )
Begin of gelatinization: 55,6 °C Gelatinization temperature: 76,8 °C Gelatinization maximum: 515 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
22 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2015 AMILO\HARINAS A\FLOJA\150107_floja 03.AMD 10.3 NOGAL
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: selecta 79a
Date: 23/02/2015 17:20
Operator: nuria
Heating rate: 1,6 °C/min
Moisture: 14,5 %
Sample weight corr. to 14,0 % :
( 80,5 g / 449,5 ml )
Begin of gelatinization: 56,0 °C Gelatinization temperature: 78,7 °C Gelatinization maximum: 658 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50 60
Amylogramm
[min]
[AU]
24 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2015 AMILO\HARINAS A\PANADERA\150223_panadera 79.AMD
10.4
10.4 NOGAL
Flour - Amylogram ( 80,0 g / 450,0 ml ) Evaluation of sample: floja 17
Date: 16/01/2015 10:25
Operator: bea b
Heating rate: 1,6 °C/min
Moisture: 14,7 %
Sample weight corr. to 14,0 % :
( 80,7 g / 449,3 ml )
Begin of gelatinization: 62,8 °C Gelatinization temperature: 84,5 °C Gelatinization maximum: 542 AU Remarks:
0 100 200 300 400 500 600 700 800 900 1000
0 10 20 30 40 50
Amylogramm
[min]
[AU]
30 50 60 70 80 90 [°C]
Test: Y:\Laboratorio\DATOS_ANALISIS\BOLETIN AMILO\2015 AMILO\HARINAS A\FLOJA\150116_floja 17.AMD 10.5 NOGAL
28 min.
AV.MARIANO GAVIN 16
TARDIENTA, HUESCA CP.22016 [email protected]
Precio por Kg.: 1
Hoja nº: 957
Análisis físico-químicos:
Humedad (%) 13,9 Proteína (%) 9,1 Gluten húmedo (%) 22,5
Absorción de Agua (%) 54,9
Análisis Reológicos (Alveograma):
28 minutos
P 44,6
L 110,0
P/L 0,41
Ie 0,43
W 135
G 23,3
Amilo / Foss:
Amilo harina 1335,0
Humedad Tr 12,8
Proteína Tr 10,3
Peso Esp Tr 76,3
Se garantiza la correspondencia de los resultados expresados en este formulario con los de la muestra o lote real.
FECHA DEL ANALISIS: viernes, 22 de mayo de 2015
50 60 70 80 90 100 110 120 130 140 mm.
28 min.
AV.MARIANO GAVIN 16
TARDIENTA, HUESCA CP.22016 [email protected]
Precio por Kg.: 1
Hoja nº: 958
Análisis físico-químicos:
Humedad (%) 13,8 Proteína (%) 9,2 Gluten húmedo (%) 22,0
Absorción de Agua (%) 55,1
Análisis Reológicos (Alveograma):
28 minutos
P 44,3
L 109,0
P/L 0,41
Ie 0,41
W 130
G 23,2
Amilo / Foss:
Amilo harina 1433,0
Humedad Tr 12,2
Proteína Tr 10,1
Peso Esp Tr 76,5
Se garantiza la correspondencia de los resultados expresados en este formulario con los de la muestra o lote real.
FECHA DEL ANALISIS: viernes, 22 de mayo de 2015
50 60 70 80 90 100 110 120 130 140 mm.
28 min.
AV.MARIANO GAVIN 16
TARDIENTA, HUESCA CP.22016 [email protected]
Precio por Kg.: 1
Hoja nº: 959
Análisis físico-químicos:
Humedad (%) 13,7 Proteína (%) 9,3 Gluten húmedo (%) 23,5
Absorción de Agua (%) 54,7
Análisis Reológicos (Alveograma):
28 minutos
P 44,0
L 113,0
P/L 0,39
Ie 0,38
W 131
G 23,7
Amilo / Foss:
Amilo harina 1208,0
Humedad Tr 12,7
Proteína Tr 10,4
Peso Esp Tr 76,7
Se garantiza la correspondencia de los resultados expresados en este formulario con los de la muestra o lote real.
FECHA DEL ANALISIS: viernes, 22 de mayo de 2015
50 60 70 80 90 100 110 120 130 140 mm.
28 min.
AV.MARIANO GAVIN 16
TARDIENTA, HUESCA CP.22016 [email protected]
Precio por Kg.: 1
Hoja nº: 960
Análisis físico-químicos:
Humedad (%) 14,0 Proteína (%) 9,1 Gluten húmedo (%) 22,1
Absorción de Agua (%) 55,0
Análisis Reológicos (Alveograma):
28 minutos
P 46,2
L 115,0
P/L 0,40
Ie 0,39
W 143
G 23,9
Amilo / Foss:
Amilo harina 1583,0
Humedad Tr 13,1
Proteína Tr 10,2
Peso Esp Tr 75,4
Se garantiza la correspondencia de los resultados expresados en este formulario con los de la muestra o lote real.
FECHA DEL ANALISIS: viernes, 22 de mayo de 2015
50 60 70 80 90 100 110 120 130 140 mm.
28 min.
AV.MARIANO GAVIN 16
TARDIENTA, HUESCA CP.22016 [email protected]
Precio por Kg.: 1
Hoja nº: 961
Análisis físico-químicos:
Humedad (%) 13,6 Proteína (%) 9,0 Gluten húmedo (%) 22,6
Absorción de Agua (%) 54,9
Análisis Reológicos (Alveograma):
28 minutos
P 47,0
L 120,0
P/L 0,39
Ie 0,39
W 145
G 24,4
Amilo / Foss:
Amilo harina 1404,0
Humedad Tr 12,4
Proteína Tr 10,0
Peso Esp Tr 75,3
Se garantiza la correspondencia de los resultados expresados en este formulario con los de la muestra o lote real.
FECHA DEL ANALISIS: viernes, 22 de mayo de 2015
50 60 70 80 90 100 110 120 130 140 mm.
28 min.
AV.MARIANO GAVIN 16
TARDIENTA, HUESCA CP.22016 [email protected]
Precio por Kg.: 2
Hoja nº: 962
Análisis físico-químicos:
Humedad (%) 13,9 Proteína (%) 10,2 Gluten húmedo (%) 23,4
Absorción de Agua (%) 55,3
Análisis Reológicos (Alveograma):
28 minutos
P 53,1
L 103,0
P/L 0,52
Ie 0,37
W 134
G 22,6
Amilo / Foss:
Amilo harina 1001,0
Humedad Tr 11,9
Proteína Tr 11,1
Peso Esp Tr 76,2
Se garantiza la correspondencia de los resultados expresados en este formulario con los de la muestra o lote real.
FECHA DEL ANALISIS: viernes, 22 de mayo de 2015
50 60 70 80 90 100 110 120 130 140 mm.
28 min.
AV.MARIANO GAVIN 16
TARDIENTA, HUESCA CP.22016 [email protected]
Precio por Kg.: 2
Hoja nº: 963
Análisis físico-químicos:
Humedad (%) 13,5 Proteína (%) 10,1 Gluten húmedo (%) 22,7
Absorción de Agua (%) 55,4
Análisis Reológicos (Alveograma):
28 minutos
P 54,1
L 99,0
P/L 0,55
Ie 0,36
W 141
G 22,1
Amilo / Foss:
Amilo harina 1192,0
Humedad Tr 12,2
Proteína Tr 11,3
Peso Esp Tr 76,3
Se garantiza la correspondencia de los resultados expresados en este formulario con los de la muestra o lote real.
FECHA DEL ANALISIS: viernes, 22 de mayo de 2015
50 60 70 80 90 100 110 120 130 140 mm.
28 min.
AV.MARIANO GAVIN 16
TARDIENTA, HUESCA CP.22016 [email protected]
Precio por Kg.: 2
Hoja nº: 964
Análisis físico-químicos:
Humedad (%) 13,7 Proteína (%) 10,6 Gluten húmedo (%) 23,6
Absorción de Agua (%) 55,1
Análisis Reológicos (Alveograma):
28 minutos
P 55,0
L 101,0
P/L 0,54
Ie 0,34
W 143
G 22,4
Amilo / Foss:
Amilo harina 1097,0
Humedad Tr 11,7
Proteína Tr 11,2
Peso Esp Tr 75,9
Se garantiza la correspondencia de los resultados expresados en este formulario con los de la muestra o lote real.
FECHA DEL ANALISIS: viernes, 22 de mayo de 2015
50 60 70 80 90 100 110 120 130 140 mm.
