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.
In brief
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.
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-output industrial lines, fluctuating flours
- Original Pain5 kg bag
- Improver for craft baking and special breadsCountry-style and special breads, tight/open crumb
- Améliorant Viennoiserie10 kg bag
- Balanced gluten network and P/L for laminated leavened doughCroissants, pain au chocolat, brioche, frozen dough pieces
- Améliorant BunsBag (packaging on request)
- Long-lasting softness, shape consistency, filling & cold-chain holdIndustrial burger buns and buns, food-service
- Améliorant de Panification WI ExtraBag (packaging on request)
- Reinforced correction for difficult floursIndustrial baking, high-variability flours
Download the data sheet (FR) · 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 1 kg sample, no commitment, with a trial protocol adapted to your flour and process.
Get a call back from a technician