FortoPain, ExtraPain, Original Pain: which one to choose?
Three flour profiles, three line types. The comparison of our bread improvers, plus a quick selection guide.
| Reference | Role | Flour profile | Line | Packaging | Applications |
|---|---|---|---|---|---|
| FortoPain | Versatile improver: tolerance, volume, machinability | Standard to medium flours | Craft and semi-industrial bakery, medium-speed lines | 10 kg bag | Traditional baguette, standard bread, special breads |
| ExtraPain | High performance: stronger correction in W and P/L | Short or weak flours, fluctuating arrivals | High-speed continuous industrial lines | 10 kg bag | Sandwich bread, industrial standard bread, hard-to-handle flours |
| Original Pain | Craft bread-making and special breads | Correct flours, craft work | Craft bakery, small batches | 5 kg bag | Country breads, special breads, tight or open crumb |
| Améliorant Viennoiserie | Lamination hold, resistance to cold and freezing | Strong flours (high W) | Viennoiserie lines, raw frozen dough | 10 kg bag | Croissants, pain au chocolat, brioches, frozen dough |
Dosage: 0.3% to 1.2% depending on the flour and the process. The exact dosage is set on site through a trial bake.
Quick selection guide
Your flours are irregular, short or weak
→ ExtraPain
You want a versatile improver for a bakery
→ FortoPain
You mainly make special breads in small batches
→ Original Pain
You produce viennoiserie or frozen dough
→ Améliorant Viennoiserie
You're not sure — you have your W and P/L values
→ Have the flour analysed: free audit
Learn more: what W and P/L mean · correcting a weak flour
We set the right dosage on your line
Free 1 kg sample, no commitment, with a comparative trial protocol (control + dosage levels) to find the best quality / cost ratio per batch.