Solutions by trade across the chain
Rheological diagnosis, on-line dosage calibration and applied R&D for mills, industrial baking, viennoiserie and biscuit-making. Designed and formulated by FinaAfric Casablanca.
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Looking for references, packaging and data sheets? See the full product catalogue
R&D · Laboratory · Chopin Alveograph
Soufflet Biotechnologies R&D Partnership & Laboratory Support
Complete rheological analysis (Chopin Alveograph, Falling Number) and on-line dosage calibration (0.3% to 1.2% depending on the flour and the process). See the laboratory & R&D
01 · Milling & Bakeries
Bread & Viennoiserie Improvers
High-performance solutions for high-output lines, tradition baguettes, special breads, burger buns and laminated leavened dough (croissants, brioche, frozen dough).
References & data sheets — Bread & Viennoiserie Improvers
Spec — 01| FortoPain | |
|---|---|
| Technical role | All-purpose improver (tolerance, volume, machinability) |
| Packaging | 10 kg bag |
| Target applications | Tradition baguettes, everyday bread, craft & semi-industrial bakeries |
| ExtraPain | |
| Technical role | High performance for short or weak flours |
| Packaging | 10 kg bag |
| Target applications | High-output industrial lines, fluctuating flours |
| Original Pain | |
| Technical role | Improver for craft baking and special breads |
| Packaging | 5 kg bag |
| Target applications | Country-style and special breads, tight/open crumb |
| Améliorant Viennoiserie | |
| Technical role | Balanced gluten network and P/L for laminated leavened dough |
| Packaging | 10 kg bag |
| Target applications | Croissants, pain au chocolat, brioche, frozen dough pieces |
| Améliorant Buns | |
| Technical role | Long-lasting softness, shape consistency, filling & cold-chain hold |
| Packaging | Bag (packaging on request) |
| Target applications | Industrial burger buns and buns, food-service |
| Améliorant de Panification WI Extra | |
| Technical role | Reinforced correction for difficult flours |
| Packaging | Bag (packaging on request) |
| Target applications | Industrial baking, high-variability flours |
02 · Flour Rheology
Flour Correctors, Enzymes & Fortification
Correctors are formulated to order from each mill's own analyses — there is no fixed catalogue reference. Bio-enzymatic complexes with Soufflet Biotechnologies: fungal enzymes, amylases, glucose oxidase.
References & data sheets — Flour Correctors, Enzymes & Fortification
Spec — 02| Correcteurs Rhéologiques | |
|---|---|
| Technical role | Adjusts W, P/L and Falling Number toward a stable target |
| Packaging | Custom formulation (no catalogue reference) |
| Target applications | Industrial mills, soft and durum wheat milling |
| Complexes enzymatiques | |
| Technical role | Amylases, xylanases, glucose oxidase — dosed in g/tonne |
| Packaging | Per formulation |
| Target applications | Flour standardisation, amylase activity |
| Prémix Fer et Vitamines | |
| Technical role | Flour fortification (iron, vitamins) — incorporated at the mill |
| Packaging | Bag (packaging on request) |
| Target applications | Fortified flour — Moroccan regulatory framework |
03 · Fillings & Mirror Glazes
Excellence & Expert Ranges — Fillings, Mirror Glazes & Creams
Fillings: Caramel, Lemon, Strawberry, Raspberry, Orange, Pistachio, Vanilla. Mirror glazes: Caramel, Chocolate, Lemon, Raspberry, Vanilla. 12-month shelf life, per-batch microbiological self-monitoring. Excellence / Expert positioning difference: to be clarified by FinaAfric.
References & data sheets — Excellence & Expert Ranges — Fillings, Mirror Glazes & Creams
Spec — 03| Excellence Crème | |
|---|---|
| Technical role | Ready-to-use creams/fillings — 7 flavours (Caramel, Lemon, Strawberry, Raspberry, Orange, Pistachio, Vanilla) |
| Packaging | 4 kg tub |
| Target applications | Tart fillings, viennoiserie, entremets, chilled desserts |
| Excellence Miroir | |
| Technical role | Mirror glazes — 5 flavours (Caramel, Chocolate, Lemon, Raspberry, Vanilla) |
| Packaging | 4 kg tub |
| Target applications | Glossy glaze for entremets and cakes |
| Expert Crème & Expert Miroir | |
| Technical role | Complementary line — same flavours, positioning to be clarified |
| Packaging | 4 kg tub |
| Target applications | Industrial pastry and workshops |
| Crème Pâtissière à Froid / à Chaud | |
| Technical role | Instant cold-prepared or traditional hot-cooked base |
| Packaging | 5 kg bag |
| Target applications | Oven hold, whipping stability, freeze cycle |
| Crème Chantilly | |
| Technical role | High-stability whipping powder |
| Packaging | 5 kg bag |
| Target applications | Pastry fillings |
04 · Mixes & Textures
Mixes, Prémix & Ingredients — Cake, Brownies, Crêpe
Two formats: the MIX is a complete preparation (just add water/eggs); the PRÉMIX is a concentrate whose incorporation rate is in the name (10%, 53%, 65%, 72%), the rest being your own flour. Controls spread, reduces breakage on continuous lines, long-lasting softness.
References & data sheets — Mixes, Prémix & Ingredients — Cake, Brownies, Crêpe
Spec — 04| Mixe Cake Nature / Chocolat | |
|---|---|
| Technical role | Complete preparation for cakes and sponge cakes |
| Packaging | Bag (packaging on request) |
| Target applications | Industrial cakes, sponge cakes, muffins |
| Mixe Brownies | |
| Technical role | Complete preparation for rich, moist, cocoa-forward brownies |
| Packaging | Bag (packaging on request) |
| Target applications | Brownies and American-style pastries |
| Prémix Cake Nature 53 % / Cake Chocolat 65 % / Brownies 72 % | |
| Technical role | Concentrate to incorporate — the % in the name is the incorporation rate |
| Packaging | Bag (packaging on request) |
| Target applications | Industrial cake and brownie with the customer's own flour |
| Prémix Crêpe Nature 10 % | |
| Technical role | Crêpe concentrate — 10% incorporation |
| Packaging | Bag (packaging on request) |
| Target applications | Industrial crêpes and food-service |
| Levure Chimique | |
| Technical role | Double-action raising powder |
| Packaging | Bag (packaging on request) |
| Target applications | Biscuits, cakes, madeleines |
Other FinaAfric solutions
Pasta manufacturing
Cereal and nutritional ingredients for making and enriching pasta.
Sourdough & fermented flours
To develop aroma, shelf life and typicity in everyday and special breads.
Flour fortification
Vitamin & mineral premixes (iron, folic acid, group B) for fortification, the FinaHealth range.
Test our improvers directly on your production lines.
Request a technical sampleCorrectors, improvers, dosage: frequently asked questions
A flour corrector is incorporated at the mill, right after milling, to deliver a stable flour that hits a rheological target (W, P/L, Falling Number) regardless of the wheat. A bread improver is added at the bakery, in the mixer, to secure volume, tolerance and machinability on flour that has already been delivered. The two can be used together.