Move upmarket on premium flour
On premium flour and value-added products — sandwich bread, viennoiserie, special breads, frozen — the margin is built on rheological regularity. That is exactly where FinaAfric works.
In brief
Subsidised flour leaves little technical leeway. Premium flour and value-added products, by contrast, demand controlled and regular rheology — that is exactly what a calibrated flour corrector or improver guarantees, shipment after shipment.
Why rheology matters more on premium flour
An everyday loaf forgives deviations. A sandwich bread that must slice without crumbling, a croissant that must rise and laminate, a dough unit that must survive freezing — these do not. Each use has a narrow window of W, P/L and Hagberg Falling Number, and the variability of wheats pushes the flour out of it unless something corrects it. The margin of a premium product is quickly lost in rejects and complaints.
By use
- Industrial sandwich bread (pain de mie)
- Soft, extensible dough for regular moulding, fine and white crumb, extended freshness. We work on water absorption, emulsifiers and anti-staling amylases.
- Laminated leavened viennoiserie
- A gluten network that withstands lamination, a balanced P/L for sheeting and cold retention. A dedicated viennoiserie improver for croissants, brioche and raw frozen dough units.
- Special breads & long traditional fermentation
- Enough strength for a long fermentation without slackening, open crumb, crisp crust. A corrector targeting a stable W and P/L.
- Frozen / pre-proofed dough units
- High demand for tolerance: cold and storage weaken the dough. Network reinforcement and oxidation management.
The approach
Laboratory analysis of several batches of your premium flour, definition of a target per intended use, formulation of a flour corrector (at the mill) or an improver (at the bakery), validation through trial baking, then on-line calibration.
Launch a premium range on your flour
Send us your premium flour samples and your target range: we define the rheological target, formulate and validate in a trial.