SUPPLY PLANNING

How much flour should be in reserve?

The useful question is how long your usable stock covers production while allowing for the next delivery.

01

Use a current stock count

Divide usable stock by average daily consumption for a simple coverage estimate. An old stock figure produces an old answer.

02

Allow for lead time and a reserve

A simple reorder point is daily use multiplied by delivery lead time plus reserve days. This is a planning assumption, not a forecast.

03

Review the exceptions

Busy weekends, closures, incoming orders and rejected stock change the picture. Discuss those exceptions before placing an order based on a calculator.

PLANNED SUPPLY

Your calculation

5days

Current coverage

Time before reorder point
Indicative quantity on delivery

Use these quantities in an enquiry

Planning 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.

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Your baking deserves the right flour.

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

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