THE BAKERY NOTEBOOK
Better questions. Better flour decisions.
Practical reading for specification review, delivery comparison and supply planning.
01PRODUCT SELECTION
A type number is not the whole specification.
T400, T500 and national flour classifications are useful starting points, not a guarantee of identical dough behaviour.
Read the guide02PURCHASING DECISIONSCompare the delivered cost, not only the bag price.
A lower price per kilogram can become a different decision once transport, handling and the order size are considered.
Read the guide03SUPPLY PLANNINGHow much flour should be in reserve?
The useful question is how long your usable stock covers production while allowing for the next delivery.
Read the guide