Who are FinaAfric trainings for?

For teams from mills, industrial bakeries, viennoiserie workshops, biscuit plants and industrial pastry: production and quality managers, line leaders, formulators, head pastry chefs.

Do trainings take place on site or at your facilities?

Both: on site (in your workshops, on your lines), at the FinaAfric laboratory in Casablanca, online, or in a blended format depending on the topic and the number of participants.

What topics are covered?

Alveogram reading and rheological diagnosis, bread improvement from flour to the bake, on-line dosage calibration, working with the Excellence ranges, cake and brownie mixes on industrial lines.

Do you offer interventions with schools?

Yes. FinaAfric works with training institutes (OFPPT, hotel schools, bakery-pastry centres): product donations for workshops, technical sessions, support for competitions and educational projects.

FinaAfric technical training

From reading the Alveograph to tuning your lines: our engineers train your teams on site, in the laboratory or online.

Bakers, fournil bakeries and craft lines

Bread Improvement: from flour to the bake

Understand the role of each improver, calibrate dosages (0.3% to 1.2%) and adjust dividing, rounding and proofing for regular, better-valued bread.

On site or online · 7 h · 12 places

Schedule a session

Millers, laboratories and QA technicians

Mastering Flour Rheology

Reading the Chopin Alveograph (W, P/L), Hagberg Falling Number and trial baking: correct a short or weak flour through bio-enzymatic formulation.

In the laboratory · 14 h · 8 places

Request a session

Pastry chefs, biscuit makers and industrial workshops

Excellence Pastry Range Workshop

Working with fillings, mirror glazes and pastry creams cold/hot; oven hold, whipping and freezing stability.

On site · 7 h · 15 places

Book a slot

Biscuit makers and sponge manufacturers

Cake & Brownie Mixes on Industrial Lines

Spread control, reduced breakage on continuous lines and textural consistency with our complete mixes, baking powder and corn starch.

Online · 3 h · 20 places

FinaAfric & the schools

Training the next generation of the industry

FinaAfric works with training institutes (OFPPT, hotel schools, bakery-pastry vocational centres): product donations for practical workshops, technical sessions on flour rheology and range implementation, support for competitions and educational projects.

Are you a training institution or an instructor? Write to us: we will build a partnership suited to your programme together.

Propose a school partnership

Training: frequently asked questions

For teams from mills, industrial bakeries, viennoiserie workshops, biscuit plants and industrial pastry: production and quality managers, line leaders, formulators, head pastry chefs.