For a mill, how do I request a technical sample of FortoPain or ExtraPain?

Indicate your flours' characteristics (W, P/L, protein content) and the line type (sandwich bread, traditional baguette, frozen dough). Our laboratory prepares a calibrated sample with a technical specification sheet.

What are the recommended dosages for your improvers?

Dosages generally range between 0.3% and 1.2% depending on the flours and the process. Our application technicians intervene directly on site to set the dosers and optimise the cost per batch.

For a craft bakery, which improvers do you recommend?

FortoPain (10 kg bag) and Original Pain (5 kg bag) suit craft bakeries. They improve kneading tolerance, volume and crumb without changing the taste of the bread. Our technicians calibrate the dosage on site according to your flour.

For pastry and entremets, what solutions do you offer?

Our Excellence range includes ready-to-use fillings (Pistachio, Caramel, Strawberry, Chocolate…), mirror glazes and cold/hot-pastry creams. All are packed in 4 kg buckets or 5 kg bags for professional use.

For industrial biscuit-making, what solutions do you offer?

Our complete mixes (cakes, brownies), double-action raising powder and corn starch control spread, reduce breakage on continuous lines and guarantee textural consistency. Contact us for a sample adapted to your line.

Do you deliver throughout Morocco and for export?

Yes. FinaAfric serves more than 40 cities in Morocco from our production unit in Casablanca (Z.I. Lissasfa 3) and exports to industrial mills in Mauritania, Senegal, Mali, Libya, DR Congo, Ghana, Nigeria and Kenya. Delivery 24 h to 48 h anywhere in Morocco, any quantity.

What is the nature of the partnership with Soufflet Biotechnologies?

FinaAfric has a long-standing collaboration with Soufflet Biotechnologies for the development and formulation of advanced bio-enzymatic complexes (fungal enzymes, amylases, glucose oxidase) guaranteeing stable, natural performance.

Which rheological tests do you run in the laboratory?

Our laboratory runs full analyses: Chopin Alveograph (bread-making strength W and P/L balance), Hagberg Falling Number (amylase activity) and comparative trial bakes.

FinaAfric application laboratory and baking trials

Request a sample & a technical trial

From milling to pastry: calibrated samples, trial protocol and direct technical support on your production line.

A calibrated sample, a trial protocol, a technical contact.

An application technician contacts you with a free 1 kg sample, no commitment (FortoPain, ExtraPain, mixes, Excellence range) and a trial protocol. You test on your line, you decide afterwards — no order before the quote. WhatsApp answer the same day, quote within 48 h.

WhatsApp Technical Support Direct office line

Sample request (1 kg)

Describe your technical need

Neighbourhood baker or craft artisan?

No need for this form. Just describe your problem on WhatsApp — we'll point you to the right product.

خبّاز؟ صيفط لينا مشكلتك ديال الخبز فواتساب وغادي نعاونوك.

Write on WhatsApp

From the technical analysis to validation on your line

A support protocol in three steps, run by our engineers and application technicians.

Technical diagnostic

Analysis of your raw materials, parameters (W, P/L, Falling Number) and process constraints of your lines.

WhatsApp answer the same day · protocol within 48 h

Free 1 kg sample & formulation

Calibrated sample, no commitment, with a trial protocol adapted to your business.

Shipped within 3 to 5 working days

On-line trial & calibration

In-situ trials with our technical support, fine-tuning of dosages (0.3% to 1.2%) before roll-out.

By appointment

Quote & delivery

Quote with packagings and terms, then delivery in Morocco or export to Africa.

Quote within 48 h

Analysis laboratory & field support

Analysis laboratory: wheat rheology W, P/L, Chopin Alveograph, trial-bake control and Hagberg Falling Number.

WhatsApp direct Call the laboratory: 0522 90 38 13

Soufflet Biotechnologies collaboration

Long-standing collaboration for advanced bio-enzymatic formulations. In-situ calibration of dosages (0.3% to 1.2% depending on flours and process).

Technical support for every business of the sector

Indicate your flours' characteristics (W, P/L, protein content) and the line type (sandwich bread, traditional baguette, frozen dough). Our laboratory prepares a calibrated sample with a technical specification sheet.