The perfect product requires perfect bakery ingredients, but producing these ingredients requires consistent and accurate monitoring and testing.
Read the below independent article on how C-Cell is an objective tool for solving quality issues.
Which instrument you choose will depend on the types of product you manufacture and how much control you have over formulations and process conditions.
Which instrument you choose will depend on the types of product you manufacture and how much control you have over formulations and process conditions.
C-Cell measures the structural characteristics of bread and baked goods objectively. This is a method of analysis that is based on digital imaging, providing comprehensive data from multiple parameters. But how do you interpret the analysis that C-Cell provides?
The winner of our C-Cell distributor of the year award announced…
We teamed up with Bakerpedia to discuss enzymes on their latest podcast.
The analysis of bread is a vital part of the production process in bakeries, as quality control is essential for ensuring finished products that are both safe and of a consistent quality.
An update about Covid-19
Christmas Opening Hours 2019
Recently we have been discussing the development of an Objective instrumental scoring system for the assessment of visual characteristics of small-scale baking trails (pup loaves) using data taken from C-Cell analysis.
Ben and Steve are back from the bright lights of Las Vegas. See our walk through video and interview with Lin Carson from Bakerpedia.
An increase in the availability of new baking ingredients (such as enzymes) means that the test bakery is under more pressure to evaluate current formulations and recipes to achieve new, cleaner labels.
Creating the perfect loaf day after day is not achieved by accident, it takes hard work and the continual assessment of quality to maximise the raw material potential whilst minimising the negative impact processing has on the dough.
Visiting IBIE in Las Vegas? Come along to our stand (#711) and leave your details with us for a chance to win a luxury Best of British Gin & Tonic Hamper!
A new trend is the baking industry is the use of enzymes as a baking improver, but what exactly are enzymes? And how can C-Cell assist the bakery in the use of enzymes? Click to find out more.
With it being national biscuit day, we thought we would look into the age old debate - Are Jaffa Cakes a cake or a biscuit? We took to C-Cell to find out!
See here for information on the Easter bank holiday opening hours in the UK.
This year, we introduced the distributor of the year award for all of our distributors worldwide. Our distributors put in continued effort all year around and are all hand-picked due to their expertise in all aspects of baking within their regions.
As Calibre represent all the major rheology equipment suppliers in the UK, we felt it was the perfect opportunity to host the Methods in Action workshop alongside AACCi before their annual conference in London.