Industry figures & benchmarks
The numbered benchmarks we get asked for most: dosages, rheological values, lead times, coverage. Defensible FinaAfric data, plus the market context with its sources.
Updated on 9 September 2026.
FinaAfric figures
Benchmarks from the FinaAfric laboratory and activity. The rheological ranges are indicative — the decision is always made by cross-checking W, P/L and the Falling Number, then in trial baking.
| Flour corrector or bread improver dosage | 0.3% to 1.2% of flour weight |
| Favourable Falling Number (Hagberg) zone for bread-making | around 250 to 300 s |
| Baking strength (W) — everyday bread and tradition baguette in Morocco | W 160 to 220 |
| Baking strength (W) — laminated leavened viennoiserie and frozen dough units | W 280 to 350 |
| Target P/L balance in everyday bread-making | 0.5 to 0.7 |
| FinaAfric delivery lead time in Morocco | 24 to 48 h, any quantity |
| Cities served in Morocco | more than 40 |
| Export countries served | Africa (Mauritania, Senegal, Mali, Libya, DR Congo, Ghana, Nigeria, Kenya) |
| FinaAfric track record | since 2001 (over 25 years) |
| Production compliance | ONSSA-approved establishment · HACCP-based programme |
| Test sample | 1 kg free, no commitment |
Detail by use: reference rheological values table · glossary (W, P/L, Hagberg…)
Market context — Morocco
Largely documented qualitative elements. Exact figures are not reproduced here: consult the sources indicated for up-to-date values.
Morocco imports most of its soft wheat; industrial milling turns these varied-origin wheats into bread-making flour.
Source: USDA GAIN (Grain and Feed Annual), FAO
Bread is a daily staple in Morocco, with per-capita consumption among the highest in the region.
Source: HCP (household consumption surveys), FAO
Part of the soft-wheat flour is subsidised (national flour, FNBT) and quota-controlled; free flour and premium products leave room for technical adjustment.
Source: ONICL (National Interprofessional Cereals and Pulses Office)
Variability in wheat origins and qualities from one shipment to the next is the main cause of instability in the flour delivered to bakers.
Source: FinaAfric observation (laboratory), milling literature
Place your flour on these benchmarks
Send a sample: the laboratory measures W, P/L and the Falling Number, places your flour on these ranges and proposes a costed correction.