Are you looking to improve quality control on your production lines? You should know that data is an important part of the equation. Fortunately, there are solutions on the market which offer objective data analysis. At IBIE 2022, I interviewed Sales Manager, Steve Pike, about the latest software version of the C-Cell and how it can help save on time and cost by carrying out quicker analyses of ingredients, allowing producers to optimize formulations.
Analyze Baking Quality
If you aren’t familiar with the machine, the C-Cell digitally captures an image of a sliced section of a bread or cake product. Then, it digitally analyzes the image for critical crumb attributes such as cell size, structure, color, and uniformity, while comparing it to standard crumb scores. This baked product analyzer can be utilized to objectively quantify key features that relate to raw material quality or process conditions.
When it comes to research and development, having all the data necessary for quality control in one place allows producers to be quicker and more efficient in addressing quality issues with new ingredients and formulations. Do you want to learn more about this piece of equipment?
Dr. Jayne Bock works at the Wheat Marketing Center as the Technical Director. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader. Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors on collaborative projects in the pre-competitive space. Her focus is at the interface of academia and industry to find solutions for emerging issues across the market value chain.