AustriaWheat flour type 400
For fine doughs and bakery applications, according to the supplier specification.
View product
PROFESSIONAL FLOUR SUPPLY · LJUBLJANA
For bakeries that put quality first.
The right choice starts with a clear specification and a trial in your bakery. Let’s discuss flour, your quality requirements and regular supply.
Let’s talkmoje@brasno.siFROM MILL TO BAKERY
Your recipe. The right flour.
Specification before selection
A trial in your own bakery
Agreed quality and traceability
START WITH THE RIGHT FLOUR
Your recipe. Your process. Your flour.
A type number is the starting point. The right choice also depends on the specification, the dough and your production process.
Wheat flour type 500
A starting point for bread and everyday baking. Confirm suitability for your recipe.
View productFlour for a specific application
Pizza, stretched pastry and other doughs with particular production requirements.
View productQUALITY & TRACEABILITY
Quality is more than a type number.
Flour must suit your dough, fermentation and equipment. A useful offer makes the required characteristics, product documentation and supply terms clear.
Suited to your baking
Start with the products you bake. Compare the specification and test the flour with your own recipe and equipment.
A clear quality agreement
Agree on the product characteristics and what to check at receipt. Assess any proposed substitution before it enters production.
A traceable supply
Link each delivery to its product and batch documents. Identify discrepancies with the information needed to resolve them.
HOW COOPERATION STARTS
From your recipe to the right flour.
Tell us what you need
Product, quantity, location and timing.
Review the proposal
Specification, packaging, price and transport.
Confirm the details
Sample, terms and delivery arrangement.
Plan the next supply
Review consumption and your next requirement.
PLANNED SUPPLY
Will your flour last until the next delivery?
Try a simple stock calculation before you request a supply plan. Your numbers stay in your browser.
PLANNED SUPPLY
Your calculation
5days
Current coverage
Time before reorder point
Indicative quantity on delivery
Use these quantities in an enquiryPlanning estimate using your inputs, not a live forecast or a delivery commitment.
Assumes constant consumption, no incoming orders and no losses. Delays or changing production can change the result.
Reorder point = daily use × (lead time + safety reserve). Quantity = daily use × target coverage − stock expected at delivery, minimum zero.
SUPPLY COORDINATION
From stock check to the next delivery.
Tell us your current stock, expected consumption and delivery requirements. We use those details to discuss the quantity, timing and documents for your next order.
brasno.siTell us what you need
Review the proposal
Confirm the details
Plan the next supply
Share usable stock, expected consumption, storage limits and preferred delivery days for each bakery. A recent stock count provides the starting point.
What brings you here?
FAQ
Before the first order.
How do I request a flour quotation?+
Send the flour type, quantity, destination and supply frequency. The quotation confirms the product specification, availability and terms.
Can I test the flour first?+
Request a sample and tell us what you produce. Sample availability and arrangements are confirmed individually.
Do the type numbers mean the same thing in every country?+
No. National classifications are not automatically interchangeable. Compare the declared specification and test the flour in your process.
Where can you deliver?+
The business is based in Ljubljana. We assess the destination, volume and delivery requirements for each enquiry; a language version does not imply an active delivery network in that country.