Bread & Viennoiserie Improvers
High performance for high-output lines, tradition baguettes, special breads, burger buns and laminated leavened dough.
- FortoPain
- Sac 10 kg
- ExtraPain
- Sac 10 kg
- Original Pain
- Sac 5 kg
FinaAfric · Casablanca · since 2001
Technical ingredients for the whole wheat–flour–bread chain
Bread improvers (FortoPain, ExtraPain), flour correctors, mixes, Excellence fillings and enzyme complexes for mills, bakeries, pastry and biscuit manufacturers in Morocco.
Free 1 kg sample, no commitment · 24–48 h delivery anywhere in Morocco, any quantity · Export: Africa
Discover the lab→Craft Baker or Artisan? No need for complex forms. Describe your dough or baking issue on WhatsApp — our application technicians reply within 48h with a tailored trial protocol.
Identify your problem, we'll point you in the right direction
1. Your Trade / Industry
2. Problem
3. Result
Three tools to decide fast
No other supplier in Morocco offers them. Instant answers, no appointment needed.
Rheological diagnostic
Enter W, P/L and Falling Number: gap to target, correction direction and solution family in 30 seconds.
Diagnose my flourA bread problem?
Flat loaf, sticky crumb, tearing dough… describe it and send a photo on WhatsApp — English, French or Darija.
Message usCost comparator
The price per bag says nothing. Simulate your cost per tonne of treated flour, at equivalent dosage.
Calculate my costImprovers & clean-label bread
Your enzymes don't end up on your bread's label
The enzymes we formulate are proteins: the heat of baking destroys them. They therefore do not appear in the finished product's ingredient list. An improver does not mask a flaw in the flour — it compensates for a lack of strength or activity, and stabilises the result despite variation from one wheat shipment to the next.
Understand: improvers & clean-label breadChoose your trade to see the matching products
From milling to biscuit manufacturing, every trade in the chain has dedicated formulations and a trial protocol.
25+ years of expertise at the heart of the Moroccan and African milling sector.
Based in Casablanca (Lissasfa 3 industrial zone), FinaAfric combines rigorous local formulation with advanced bio-enzymatic biotechnology.
- 0
Founded
25+ years of industry expertise
- +0
Cities served
Nationwide coverage in Morocco
- 0 countries
Active export
Mauritania, Senegal, Mali, Libya, DR Congo, Ghana, Nigeria, Kenya
- 0.3 – 0.0 %
Calibrated dosage
On-line calibration
Compliance & approval
- ONSSA health approval
Reference mills & industrial customers in Morocco
Major mills, industrial milling groups and cereal companies across Morocco.
Historic strategic partner
A long-standing partnership with Soufflet Biotechnologies for milling expertise.
Mills & Milling Groups
Cereals & Processing
Milling · Baking · Rheology · FortoPain · Custom formulation ·Milling · Baking · Rheology · FortoPain · Custom formulation ·Milling · Baking · Rheology · FortoPain · Custom formulation ·Milling · Baking · Rheology · FortoPain · Custom formulation ·Milling · Baking · Rheology · FortoPain · Custom formulation ·Milling · Baking · Rheology · FortoPain · Custom formulation ·Milling · Baking · Rheology · FortoPain · Custom formulation ·Milling · Baking · Rheology · FortoPain · Custom formulation ·
Ingredients & Improvers Validated in the Lab and on Your Line
Every formulation is adapted to your flour and your machines: kneading tolerance, lamination hold, crumb structure and consistency.
Flour Correctors, Enzymes & Fortification
Rheological correction formulated to order (W, P/L, Falling Number), enzyme complexes and an iron & vitamin fortification prémix.
- Correcteurs Rhéologiques
- Formulation sur mesure (pas de référence catalogue)
- Complexes enzymatiques
- Selon formulation
- Prémix Fer et Vitamines
- Sac (conditionnement sur demande)
Excellence & Expert — Fillings, Mirror Glazes & Creams
Ready-to-use fillings/creams (7 flavours) and mirror glazes (5 flavours), in two lines. 12-month shelf life, per-batch self-monitoring.
- Excellence Crème
- Seau 4 kg
- Excellence Miroir
- Seau 4 kg
- Expert Crème & Expert Miroir
- Seau 4 kg
Mixes, Prémix & Ingredients — Cake, Brownies, Crêpe
Complete mixes (ready to use) and concentrated prémix (added to your flour; the % in the name is the incorporation rate).
- Mixe Cake Nature / Chocolat
- Sac (conditionnement sur demande)
- Mixe Brownies
- Sac (conditionnement sur demande)
- Prémix Cake Nature 53 % / Cake Chocolat 65 % / Brownies 72 %
- Sac (conditionnement sur demande)
Collaboration with Soufflet Biotechnologies
Collaboration historique pour les formulations bio-enzymatiques avancées. FinaAfric integrates the latest bio-enzymatic innovations across its ranges: fungal enzymes, amylases, glucose oxidase and bio-active complexes for milling, baking, pastry and biscuit manufacturing.
Rheological analyses
Chopin Alveograph (W, P/L), Falling Number.
On-line support
On-site dosage calibration (0.3–1.2% depending on flour and process).
Comparative trials
Trial-baking control in the laboratory before delivery.
FinaAfric Lab & On-Line Trials
We work directly inside your mills and automated lines to adjust formulations according to your wheat shipments and manufacturing conditions.
From milling to pastry, technical support tailored to you.
Contact our formulators for a free 1 kg sample , no commitment (FortoPain, ExtraPain, mixes, Excellence ranges) with a trial protocol. You test on your line, then you decide — no order before the quote.
From technical analysis to validation on your line
A three-step support protocol, led by our engineers and application technicians.
01
Technical diagnosis
Analysis of your raw materials, parameters (W, P/L, Falling Number) and your line's process constraints.
Same-day WhatsApp reply · protocol within 48 h
02
Free 1 kg sample & formulation
Calibrated sample, no commitment (FortoPain, ExtraPain, mixes, Excellence ranges), with a trial protocol suited to your trade.
Shipped within 3–5 working days
03
On-line trial & calibration
On-site trials with our technical support, fine dosage adjustment (0.3–1.2%) before roll-out.
By appointment, Greater Casablanca and main cities
04
Quote & delivery
Quote with pack sizes and terms, then delivery in Morocco (+40 cities) or export to Africa.
Quote within 48 h · delivery depending on zone
Technical support for every trade in the chain
Send us your flour characteristics (W, P/L, protein content) and your line type (sandwich bread, tradition baguette, frozen dough). Our laboratory prepares a calibrated sample with an implementation data sheet.