C-Cell produces over 50 measurements per analysis, these are broken down into the following sub-groups to determine product quality of cakes/biscuit products.

  • Colour
  • Dimensions
  • Shape
  • Cell Size
  • Elongation
  • Inclusions
  • External features

Many bakeries select 5-8 results that best differentiates their product quality.


C-Cell Inclusion Analysis 2.png

L*a*b* Colour results are available with C-Cell Colour. Data such as Average crumb colour, Inclusion area, colour and location are available. 

NOTE: inclusion colour measurements use a bespoke calibration developed on the users specific product range.


Multiple measurements are recorded for each slice including slice area, height and width.  


Visual appearance is quantified with shape measurements for example if the cake is sunken.

Cell Size

Individual cell analysis provides detailed information regarding number, size and distribution of cells throughout the crumb structure. Holes, Wall Thickness and Cell Areas & Volumes are quantified.