Bread & viennoiserie improvers
A bread improver is added at the bakery, in the mixer (0.3% to 1.2%), to secure volume, tolerance and machinability despite variation in flour and process. FinaAfric sets the dosage on your line.
Our bread improvers
FortoPain
ExtraPain
Original Pain
Viennoiserie improver
WF Extra
Results in production — Viennoiserie Improver
Shaped dough
Out of the oven
Cross-section: even crumb
Croissant
Pain au chocolat
Laminated spiral
Who it is for
Industrial bakeries (high-output lines), semi-industrial, craft bakeries, industrial viennoiserie & frozen dough, food-service (buns)
Contacts
Production manager, head baker, bakery owner, R&D
The problem solved
Irregular volume, low dough tolerance, line breakage, difficult machinability depending on the flour.
FortoPain, ExtraPain, Original Pain: which one
FortoPain is the all-purpose improver for high-output lines and tradition baguettes. ExtraPain corrects short or weak flours more strongly. Original Pain suits special breads and craft bakeries. The detailed comparison helps you decide.
Laminated leavened viennoiserie
The Viennoiserie Improver reinforces the gluten network to withstand lamination and keeps a balanced P/L for sheeting: croissants, pain au chocolat, brioche, frozen dough pieces.
On-line calibration
Our application technicians start from a control batch without improver, test two or three dosages and pick the best quality/cost ratio per batch. The setting is done on your dosing equipment, with your teams.
Products in the range
- FortoPain10 kg bag
- All-purpose improver (tolerance, volume, machinability)Tradition baguettes, everyday bread, craft & semi-industrial bakeries
- ExtraPain10 kg bag
- High performance for short or weak floursHigh-speed industrial lines, variable flours
- Original Pain5 kg bag
- Improver for craft baking and speciality breadsCountry-style and speciality breads, tight or open crumb
- Viennoiserie Improver5 kg bag
- Balanced gluten network and P/L for laminated dough and briocheCroissants, pain au chocolat, brioche, frozen dough
- Buns ImproverBag (packaging on request)
- Long-lasting softness, shape consistency, filling and cold-chain holdIndustrial burger buns, food service
- WF Extra Bread Improver10 kg bag
- Reinforced correction for difficult flours — enzyme complex and vitamin C, 50 to 100 g per 100 kg of flourIndustrial baking, high-variability flours
Download the catalogue (PDF) · See all packaging in the catalogue · FortoPain / ExtraPain comparison (FR) · Calculate the landed cost on your line
Test bread & viennoiserie improvers on your line
Free sample with diagnosis, no commitment, with a trial protocol adapted to your flour and process.
Get a call back from a technician
Frequently asked questions
It's the common name for a bread improver. There is no single "powder" that fits every case: the choice (FortoPain, ExtraPain, Original Pain) depends on your flour and your problem. We send a free sample with a diagnosis, no commitment, to test before ordering.