C-Cell is an analyser used globally to measure over 50 different quality results relating to bakery products.
From internal structure and slice shape measurements, to complex bread scoring and internal feature analysis, information is categorised into: Size and Shape, Cell Numbers, Cell Orientation, Colour.
C-Cell is AACCi Approved for the analysis of structure in baked goods - Method 10-18.01
Baking powder is an essential component of many bakes. Using baking powder with a poor mix of ingredients, or a powder that has gone stale, can drastically hinder your bakes no matter the quality of your other ingredients or your recipe.
Some recipes have staples that you never question and could never remove. They're integral to the food and even if you don't understand exactly what they are or what they do, you just know that they're needed. One such ingredient might be baking powder. Its name is a dead giveaway as to its use, but what is baking powder? What does it actually contain, and can you get 'bad' baking powder?
C-Cell is a product manufactured by Calibre Control in the UK and is used by businesses worldwide such as, wheat breeders, flour millers, ingredient producers, snack food producers, chocolate producers and more.
C-Cell eliminates human error and gives quantifiable results to score against targets, optimize the ingredient/mixing process, assess the internal structure and external characteristics to ensure quality is consistent.