C-Cell Colour
C-Cell Colour
What is the cutting edge, convenient and comprehensive method of quality testing bread and baked products?
The C Cell Colour is an advanced digital imaging system that gives you the capability to assess the quality of products, ingredients and process conditions.
This instrument takes a high-resolution colour image of the baked food sample and uses it to provide detailed, objective and easily readable data.
Use the Calibre Control C Cell Colour to test for:
Internal structure
External feature
Number of cells
Net cell elongation
Non uniformity
Cell diameter
Number of holes
Wall thickness
L*a*b* crumb colour
Bread scoring
Internal inclusion analysis
on these products:
Bread
Cake and biscuits
Snack food
Aerated products
Why choose the C Cell Colour?
The C Cell Colour provides consistently reliable and repeatable analytical results while removing human error.
It is a highly adaptable instrument with adjustable calibrations to suit the needs of your specific application.
The C Cell Colour uses a bread scoring system which provides consistent results, regardless of site or circumstances.
It provides quantifiable data, which you can use to score against your quality targets.
It can provide more than 50 different quality results across a wide range of bakery products.
The C Cell Colour is useful in demonstrating the impact of even slight changes in processes,
production or ingredients on the structure of bread or baked products.
How does it work?
You place the bread or baked food sample flat in a special draw mechanism.
Once closed, it enables the C Cell to capture a high-resolution digital image of the sample.
From this, the instrument can then provide a detailed data analysis using multiple measurements, which are viewable on-screen.
Why you should use the C Cell Colour
Quality testing and analysis of bread and baked products is essential to meet food standards and to ensure a consistent quality that consumers demand.
The C Cell enables the user to gain valuable, objective data for several critical parameters when it comes to analysing baked product quality, including:
Softness – the C Cell can provide a texture profile analysis to characterise the softness of a sample
Colour – the C Cell colour gives l*a*b* colour results and data such as internal crumb colour, external crust colour and depth
Dimensions – multiple measurements for each sample slice including area, width and even optimum packaging dimensions
Shape – the visual appearance of the sample, such as concavity, oven spring and shoulder and bottom roundness
Moulding performance – crumb cell elongation measurements provide a visual guide to axis of elongation and level of curvature of the internal crumb structure and give a specific degree of circulation.
Cell size – by measuring this, the C Cell can quantify holes, wall thickness, cell areas and volumes
Critical measurements for performance and quality
The C Cell Colour is the ideal fit for analysing and monitoring various baking processes and aspects, and baking products:
Bakery production
Cake and biscuit production
Test baking
Ingredients, such as improvers and yeast
Research and development
Snack food
Flour milling
Chocolate confectionary
Bakery equipment manufacturing
Research and plant breeding.
For more information, please contact Calibre Control.