What is a quick, convenient and reliable method of quality testing bread and baked products?

The C Cell Mono is an entry-level digital imaging system that gives you a capability to evaluate the quality of bread and baked products, including ingredients and conditions for processing.

The instrument takes an image of the baked food sample from which it can then provide detailed, objectiveand easy to interpret data.

Use the Calibre Control C Cell Mono to test for:

• Internal structure

• Number of cells

• Cell diameter

• Net cell elongation

• Wall thickness

• Non-uniformity

on these products:

• Bread

• Cake and biscuits

• Snack food

• Aerated products

Why choose the C Cell Mono?

• The C Cell Mono provides consistently reliable and repeatable analytical results while helping to eliminate human error from the process

• It is a flexible instrument with adjustable calibrations to suit your specific needs

• The C Cell Mono provides quantifiable data, which you can use to help you meet your quality targets

• It provides more than 50 different quality results across a broad range of bakery products

• The C Cell Mono can demonstrate what the impact of changes in processes, production or ingredients can be on the structure of bread or baked products

How does it work?

You place the flat bread or baked food sample into a special draw mechanism and the C Cell takes a digital image.

From it, the instrument then provides data analysis of the sample using key measurements viewable on-screen.

Why you should use the C Cell Mono

The C Cell Mono allows technical, production and engineering personnel to set their own key performance indicators, using objective data.

This helps maintain critical consistency in the production of bread and other baked items.

The Calibre Control C Cell provides valuable data analysis for bread and cake, including:

• Softness of the sample

• Dimensions, including area, width and even optimum packaging dimensions

• Shape and visual appearance of the sample

• Moulding performance, from crumb cell elongation measurements that provide a visual guide to axis of elongation and level of curvature of the internal crumb structure, giving the degree of circulation

• Cell size to quantify holes, wall thickness, cell areas and volumes

Critical measurements for quality and performance

The C Cell Mono is perfect for monitoring and analysing various baking processes and aspects, as well as baking products:

• Bakery production

• Cake and biscuit production

• Test baking

• Snack food

• Chocolate confectionary

• Flour milling

• Ingredients, including as yeast and improvers

• Research and development

• Bakery equipment manufacturing

• Research and plant breeding

For more information, please contact Calibre Control.