An excellent presentation from Martin Whitworth (Campden BRI) at the Global Milling Conference early June featuring C-Cell. 

An in depth presentation on structure formation in bread and cakes and how changes in formulation and processing can effect final product structure. 

View the video here and take a look at how C-Cell assesses quality through the analysis of bubbles in bread! 

 Martin Whitworth Presentation

Martin Whitworth Presentation