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C-Cell produces over 50 measurements per analysis, these are broken down into the following sub-groups in relation to test baking:

  • Colour
  • Dimensions
  • Shape
  • Cell Size
  • Elongation

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


L*a*b* Colour results are available with C-Cell Colour. Data such as Internal crumb colour, external crust colour and depth are available.


The Crust unwrap tool is featured here which also enables the crust thickness to be measured.


Multiple measurements are recorded for each slice including slice area, height, width and packaging dimensions such as wrapper lengthk.  


Visual appearance is quantified with shape measurements such as the Concavity (top, bottom and side), Oven Spring (position, height, depth) and top shoulder and bottom roundness.

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.


Moulding performance can be monitored through crumb cell elongation measurements. C-Cell gives a visual circulation map showing the axis of elongation and level of curvature of the internal crumb structure in addition to a specific degree of circulation result.