Page-1
Tempering Target 14% moisture content Coarse Red 127 g Cream Flour 131 g #70 #50 Sieve Shaker #35 Mill 1/16 open Pass 3b Loss 23 g Cream Flour Fl2 - 188 g #70 #50 Sieve Shaker #35 Mill 1/16 open Pass 3a Cream Flour Fl2 - 346 g #70 #50 Sieve Shaker #35 Mill 1/16 open Pass 2b Mill 1/16 open Pass 2a #70 #50 Sieve Shaker #35 80m 40m Meadows Sifter 26m Coarse Red 205 g Bran 83 g White Flour Fl2 - 808 g Cream Flour Fl1 - 516 g Loss 60 g Loss 181g Mill 1/6 open Pass 1