Moisture Content

$13.5\% – 14.5\%$ Max

Crucial for shelf life; levels $>15\%$ risk mold and spoilage.

Protein Content

$8.0\% – 15.0\%$

Primary indicator of “strength.” (Bread: $12\%+$, Cake: $7-9\%$).

Ash Content

$0.40\% – 0.65\%$

Indicates milling purity; lower ash means more refined white flour.

Falling Number

$250 – 350$ seconds

Measures enzyme ($\alpha$-amylase) activity. $<200$ indicates sprout damage.

Wet Gluten

$23\% – 32\%$

Measures the actual quantity of gluten that forms the dough structure.