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