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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R&D · Laboratory · Chopin Alveograph
In-House R&D & 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-speed industrial lines, variable flours |
| Original Pain | |
| Technical role | Improver for craft baking and speciality breads |
| Packaging | 5 kg bag |
| Target applications | Country-style and speciality breads, tight or open crumb |
| Viennoiserie Improver | |
| Technical role | Balanced gluten network and P/L for laminated dough and brioche |
| Packaging | 5 kg bag |
| Target applications | Croissants, pain au chocolat, brioche, frozen dough |
| Buns Improver | |
| Technical role | Long-lasting softness, shape consistency, filling and cold-chain hold |
| Packaging | Bag (packaging on request) |
| Target applications | Industrial burger buns, food service |
| WF Extra Bread Improver | |
| Technical role | Reinforced correction for difficult flours — enzyme complex and vitamin C, 50 to 100 g per 100 kg of flour |
| Packaging | 10 kg bag |
| 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: fungal enzymes, amylases, glucose oxidase.
References & data sheets — Flour Correctors, Enzymes & Fortification
Spec — 02| Rheological Correctors | |
|---|---|
| Technical role | Precise adjustment of W, P/L and Hagberg falling number towards a stable target |
| Packaging | Custom formulation (no catalogue reference) |
| Target applications | Industrial flour mills, soft and durum wheat |
| Enzyme Complexes | |
| Technical role | Amylases, xylanases, glucose oxidase — dosed in g per tonne |
| Packaging | Per formulation |
| Target applications | Flour standardisation, amylase activity |
| Iron & Vitamin Premix | |
| Technical role | Flour fortification (iron, vitamins), added at the mill |
| Packaging | Bag (packaging on request) |
| Target applications | Fortified flour, enriched bread |
03 · Fillings & Mirror Glazes
Excellence Range — 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.
References & data sheets — Excellence Range — Fillings, Mirror Glazes & Creams
Spec — 03| Excellence Caramel Filling | |
|---|---|
| Technical role | Ready-to-use filling, caramel flavour |
| Packaging | 4 kg bucket |
| Target applications | Pastries, viennoiserie, tarts and cakes |
| Excellence Lemon Filling | |
| Technical role | Ready-to-use filling, lemon flavour |
| Packaging | 4 kg bucket |
| Target applications | Pastries, viennoiserie, tarts and cakes |
| Excellence Strawberry Filling | |
| Technical role | Ready-to-use filling, strawberry flavour |
| Packaging | 4 kg bucket |
| Target applications | Pastries, viennoiserie, tarts and cakes |
| Excellence Raspberry Filling | |
| Technical role | Ready-to-use filling, raspberry flavour |
| Packaging | 4 kg bucket |
| Target applications | Pastries, viennoiserie, tarts and cakes |
| Excellence Orange Filling | |
| Technical role | Ready-to-use filling, orange flavour |
| Packaging | 4 kg bucket |
| Target applications | Pastries, viennoiserie, tarts and cakes |
| Excellence Pistachio Filling | |
| Technical role | Ready-to-use filling, pistachio flavour |
| Packaging | 4 kg bucket |
| Target applications | Pastries, viennoiserie, tarts and cakes |
| Excellence Vanilla Filling | |
| Technical role | Ready-to-use filling, vanilla flavour |
| Packaging | 4 kg bucket |
| Target applications | Pastries, viennoiserie, tarts and cakes |
| Excellence Caramel Mirror Glaze | |
| Technical role | Mirror glaze, caramel flavour |
| Packaging | 4 kg bucket |
| Target applications | Glossy finish for entremets, tarts and cakes |
| Excellence Chocolate Mirror Glaze | |
| Technical role | Mirror glaze, chocolate flavour |
| Packaging | 4 kg bucket |
| Target applications | Glossy finish for entremets, tarts and cakes |
| Excellence Lemon Mirror Glaze | |
| Technical role | Mirror glaze, lemon flavour |
| Packaging | 4 kg bucket |
| Target applications | Glossy finish for entremets, tarts and cakes |
| Excellence Raspberry Mirror Glaze | |
| Technical role | Mirror glaze, raspberry flavour |
| Packaging | 4 kg bucket |
| Target applications | Glossy finish for entremets, tarts and cakes |
| Excellence Vanilla Mirror Glaze | |
| Technical role | Mirror glaze, vanilla flavour |
| Packaging | 4 kg bucket |
| Target applications | Glossy finish for entremets, tarts and cakes |
| Cold-Process Pastry Cream | |
| Technical role | Instant preparation, no cooking |
| Packaging | 5 kg bag |
| Target applications | Oven hold, whipping and freeze stability |
| Hot-Process Pastry Cream | |
| Technical role | Traditional cooked preparation |
| Packaging | 5 kg bag |
| Target applications | Tarts, choux, mille-feuille |
| Whipped Cream Powder (Chantilly) | |
| Technical role | High-stability whipping powder |
| Packaging | 5 kg bag |
| Target applications | Pastry toppings and fillings |
| Cocoa Powder | |
| Technical role | Alkalised cocoa powder (FinaHealth) |
| Packaging | 5 kg bag |
| Target applications | Flavouring pastries, cakes and sponges, finishing |
| Glucose Syrup | |
| Technical role | Ready-to-use glucose syrup |
| Packaging | 4 kg bucket |
| Target applications | Glazing fruit, tarts and viennoiserie |
| Neutral Glaze | |
| Technical role | Ready-to-use clear glaze |
| Packaging | 4 kg bucket |
| Target applications | Finishing tarts, entremets and fruit |
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| Plain Cake Mix | |
|---|---|
| Technical role | Complete mix for plain cake and sponge |
| Packaging | Bag (pack size on request) |
| Target applications | Industrial cakes, sponges, muffins |
| Chocolate Cake Mix | |
| Technical role | Complete mix for chocolate cake and sponge |
| Packaging | Bag (pack size on request) |
| Target applications | Industrial cakes, sponges, muffins |
| Brownie Mix | |
| Technical role | Complete mix for moist, cocoa-rich brownies |
| Packaging | Bag (pack size on request) |
| Target applications | Brownies and American-style pastries |
| Plain Cake Premix 53% | |
| Technical role | Concentrate — 53% is the incorporation rate, completed with your own flour |
| Packaging | Bag (pack size on request) |
| Target applications | Industrial cake with the customer's own flour |
| Chocolate Cake Premix 65% | |
| Technical role | Concentrate — 65% is the incorporation rate, completed with your own flour |
| Packaging | Bag (pack size on request) |
| Target applications | Industrial chocolate cake with the customer's own flour |
| Brownie Premix 72% | |
| Technical role | Concentrate — 72% is the incorporation rate, completed with your own flour |
| Packaging | Bag (pack size on request) |
| Target applications | Industrial brownies with the customer's own flour |
| Crêpe Premix 10% | |
| Technical role | Crêpe concentrate — 10% incorporation |
| Packaging | Bag (pack size on request) |
| Target applications | Crêpes and pancakes |
| Baking Powder | |
| Technical role | Double-acting raising agent |
| Packaging | Bag (pack size on request) |
| Target applications | Biscuits, cakes, madeleines |
| Corn Starch | |
| Technical role | Gluten-free corn starch (Liyal) — texture agent and binder |
| Packaging | 5 kg bag |
| Target applications | Biscuits, sponges, creams and pastry fillings |
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.