FOR PROFESSIONAL BAKERIES

Your oven follows a schedule. Your supply should too.

For independent bakeries, multi-site businesses and industrial production: a supply conversation that starts with what you make and how you work.

One bakery, a clear starting point

Share flour type, average consumption and storage capacity. Review the proposed product and sample before agreeing on a delivery.

Separate production locations from retail shops. Each site can have a different flour requirement, stock level and unloading window.

Use the supplier’s technical sheet, trial result and agreed quality requirements as the basis for product selection and regular supply.

THE FLOUR RANGE

Choose an application to prepare a more useful enquiry. This is a starting point, not a technical approval.

Your application

Explore T500 and confirm the specification against your bread process.

brasno.si

Tell us what you bake and what matters in your dough. Let’s discuss the specification, a sample and your supply needs.