FortoPain, ExtraPain, Original Pain: choosing the right improver

Three references come up often in our discussions with bakeries and mills: FortoPain, ExtraPain and Original Pain. They do not replace one another — each answers a specific flour and line profile.

FortoPain (10 kg bag) is the all-round improver for high-cadence lines and traditional baguettes. It works mainly on tolerance to mixing and proofing, volume and machinability. It is the default choice when the flour is fine but the process varies (teams, cadence, waiting times).

ExtraPain targets short or weak flours: a more marked correction in W and P/L, reinforcement of the gluten network and oxidation management. Bring it out when the alveogram shows a strength deficit or an unbalanced P/L that FortoPain alone cannot compensate.

Original Pain (5 kg bag) suits specialty breads, tight crumbs and artisan bakeries looking for a discreet boost without transforming the product.

The right choice — and above all the right dosage — is settled on site. Our application technicians start from a control batch, test two or three levels and keep the best quality-to-cost ratio per bake. If the problem comes from the flour itself and not the bakery, the correction happens upstream, in the mill, with a flour corrector. Compare the profiles on the improvers compared page, or request a sample and accompanied trial.