Montana Spring
Flour Specification:
| Moisture Content | 13.2 – 13.8% |
| Crude Protein | 12.8% Min. |
| Ash Content | 0.550 – 0.570% |
| Gluten Content | 35.0% Min. |
| Water Absorption | 64.0% Min. |
| Development Time, min | 8.0 – 13.0 minutes |
| Stability, min | 9.0 – 15.0 minutes |
| MTI,BU | 40.0Max |