C-Cell is an AACCi approved analyser used globally to measure baked product quality, from internal structure and slice shape, to complex bread scoring and internal feature analysis, and more! We’ve now launched our new software programme, enhancing data output capabilities in line with “Industry 4” recommendations.
Learn more: bakingqualityanalyser.com
Learn More About C-Cell
Check out these papers and videos for deeper knowledge about using C-Cell for quality control and texture analysis.
How do you determine the overall quality and consistency of baked goods? Bread quality analysis takes into account factors such as taste, appearance, texture, and mouthfeel to provide a quantifiable score for quality. Consistent monitoring of product quality is vital for manufacturing a desirable product. This technical paper explores objective analysis methods and equipment used in the food and baking industry.
The continuing growth of the cake market is associated with the growing love for sweet bakery treats and is accompanied by a change in the market dynamic associated with the growing healthy baking trend. This has also caused a need to reformulate or create new lines for trends such as gluten-free, organic, low sugar, etc. Cake quality is determined by the quality characteristics desired of the final product such as texture, color, volume, taste and aroma. And it’s key for baking and selling a successful product. This technical paper looks at the key ingredients in cake, as well as methods to improve and measure product quality.
Defining the quality of your baked goods is essential for consistency and next-level products. So join us for an in depth look at how C-Cell provides objective quality assessment on baked products. By using objective analysis, production facilities are able to easily monitor the quality of a product to a level that the human eye can’t see, enabling small changes in process to be made to enhance overall product quality. Learn more about quality processes with this presentation and Q&A.