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 [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE The baking industry gathered from around the world at IBIE 2022 to talk shop and explore the latest trends and innovations. Since this baking expo only happens every three years, there’s always plenty to catch up on and discover. While we can’t capture everything we [...]
As this year’s Baking Expo draws closer, it’s time to take a look at one of the more tedious (yet necessary) sides of the baking industry. You guessed it, I’m talking about sanitation! Although sanitation may not be the most creative part of the bakery process, it is essential to providing safe bakery products [...]
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 [...]
Bakery Management What is Bakery Management? Bakery management encompasses all activities intended to manage bakery operations. It may include but is not limited to the following 10 macro-processes: Production planning and demand forecasting Raw materials and ingredients supply Production management Engineering and maintenance Plant personnel management Continuous improvement Quality assurance Plant sanitation [...]
Quality Control for Baking Ingredients What is Quality Control for Baking Ingredients? Commercial or high-speed bakeries rely on advanced processing technology and high-quality ingredients to consistently deliver delicious and nutritious baked goods to their customers. Quality control for ingredients and raw materials is an essential part of food safety and quality management [...]
Eggs Spec Sheet Also known as a technical product data sheet What is a Eggs Spec Sheet? An eggs spec sheet for the production of bakery products is a document that expresses and defines the requirements that must be met by egg suppliers in order to comply with bakeries’ ingredient quality specifications [...]
Fats Spec Sheet Also known as specifications for fats What is a Fats Spec Sheet? A fats spec sheet is a document which defines and communicates the technical requirements for fats and oils that bakery suppliers must comply with. Along with specifications for wheat flour, liquid whole eggs, or yeast, a spec [...]
