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. Two methods the food industry uses are subjective and [...]
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 [...]
Calibre Control 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. [...]
How objective are you when it comes to estimating the quality of your products? Do you run crumb analysis? For something as precise as baking, it makes sense evaluating the products should be as well. Because bakery products have a characteristic shape and definite texture that is expected by consumers, any significant change is [...]
C-Cell What is C-Cell? C-Cell is a baked product analyzer used to objectively quantify key features that relate to raw material quality or process conditions. Used by all stakeholders in the wheat, flour and baking industries it provides a common language when defining crumb structure:1 Wheat breeders: test new varieties to confirm bread [...]
