Are you looking at monitoring baking quality more closely to make improvements or maintain quality control?
C-Cell is an approved method for assessing baking quality parameters over a wide range of products to determine structure, quality, and color.
Manufactured in the UK over 20 years ago alongside Campden BRI and Warburtons, C-Cell was originally designed to assess and has since been developed extensively and distributed globally by Calibre Control in the UK.
C-Cell can be used for:
- Bakery production: https://www.bakingqualityanalyser.com/bread-bakers
- Ingredients: https://www.bakingqualityanalyser.com/ingredients
- Improvers
- Research and development
- Snack food
For a more in-depth list of industries, click here: https://www.bakingqualityanalyser.com/industries-1
Objective data allows precise control in all environments leading to reducing time dependent decisions and minimizing wastage. It is a technology-driven alternative to traditional, subjective, sensory analysis methods.
For more information on C-Cell, contact us here.
