C-Cell can produce a wide range of measurements which can be broken down into the following sub-groups to determine quality in aerated chocolates.

  • Colour
  • Dimensions
  • Shape
  • Cell Size

The amount of aeration within chocolate confectionary defines both its appearence and eating quality. C-Cell can identify the ideal internal structure for each product.


L*a*b* Colour results are available with C-Cell Colour. Data such as average colour, external colour and brightness are available.

Dimensions& Shape

Multiple measurements are recorded for each piece including cell wall thickness and shape. Visual appearances in shape are quantified which may indicate a need for change in the process.

Cell Size

Individual cell analysis provides detailed information regarding number, size and distribution of cells & wall thickness throughout the structure.