82 Tables Methods​

82-20.01 Notes on of Use of Tables 82-21, 82-22, 82-23, and 82-24

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82-21.01 Table: Conversion of Farinograph Absorption to 14.0% Moisture Basis (Constant Weight Method Only)

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82-22.01 Table: Correction of Analytical Values to 14.0% Moisture Basis

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82-23.01 Table: Flour Weight to Give 100 g at 14.0% Moisture Content

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82-24.01 Table: Multiplication Factors to Correct Weights to 14.0% Moisture Basis

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