Laboratory & R&D
Rheological analysis, trial baking and R&D on bio-enzymatic complexes with Soufflet Biotechnologies. This is what turns a difficult flour into a consistent result.
What our laboratory does
Rheology analysis (W, P/L, Alveograph), trial-baking control and Falling Number testing, on-line dosage calibration.
Chopin Alveograph
Measures dough strength (W), tenacity (P), extensibility (L) and the P/L balance. The reference reading before any flour correction.
Falling Number (Hagberg)
Assesses amylase activity: detects sprouted wheat, sets the enzyme dosage, avoids a sticky crumb or a pale loaf.
Comparative trial baking
A control batch, then several dosages, under a fixed protocol. Compares volume, crumb structure, colour and cost per batch.
On-line calibration
Our application technicians travel to your mills and lines to set the dosing equipment for your wheat shipments and manufacturing conditions.
R&D Partnership
Soufflet Biotechnologies
A historic collaboration for developing and formulating advanced bio-enzymatic complexes. FinaAfric integrates these innovations across all its ranges — milling, baking, pastry, biscuit — for stable, natural performance. Enzymes are deactivated by baking heat: they do not appear as additives on the finished product.
Fungal amylases
Controlled starch breakdown: crust colour, volume, freshness — without risking a sticky crumb.
Xylanases / hemicellulases
Better hydration and development, without toughening the dough.
Glucose oxidase
Reinforces the gluten network; partly replaces chemical oxidants.
Lipases
Natural emulsion: softness and shelf life.
Have your flour analysed
Free rheological audit: Alveograph, Falling Number and trial baking, with a recommendation report and dosage calibration on your line.
Already have the analysis bulletin? Instant rheological diagnostic (FR) — target gap and correction direction in 30 seconds.
Laboratory, audit, partnership: frequently asked questions
Chopin Alveograph (dough strength W, P/L balance, swelling index G), Falling Number (amylase activity) and comparative trial baking (a control without correction, then increasing dosages).