Quality control guarantees that food products are consistent, and there are no discrepancies between batches.
That is as important for the quality of baked goods as it is other products.
The process of quality control can include assessing the risk of chemical, physical, or microbial contamination as well as that from allergens.
Food that adheres to the relevant quality standards will be produced in a hygienic environment with the correct ingredients and minimal processing.
This is important for the consumer, who will be protected against food-borne illnesses and other contaminants.
Quality control also covers consistency in taste, texture and appearance, which combine to enhance consumer confidence and loyalty.
For that reason, the process of quality control should be followed closely,
What affects the quality of baked goods?
The quality of baked goods can be influenced by a several factors.
First, because every baked product is comprised of multiple ingredients, it’s important for manufacturers to pay attention not just to the quantity of the ingredients used but also their quality.
Flour is a good example. Its quality matters because yeast-leavened bread products require flour with a medium to high protein content.
There also needs to be an appropriate combination and balance of ingredients, with an optimised baking process which determines bread’s overall quality.
The dough structure is important too in a slice of bread because it must have both elasticity and extensibility.
The way that food producers store their food products also has an impact on the overall quality of baked goods.
For example, if they’re stored properly, it can ensure they remain edible for a longer period. If they aren't stored appropriately, it can have a negative effect on shelf-life.
If recommended storage instructions are not followed, there’s a risk of physicochemical and microbiological deterioration.
The equipment used when fusing together the ingredients to make baked goods can also make a difference to the overall quality of the product.
For instance, equipment that is faulty or in poor working condition – like damaged cake moulds – can alter the shape of the finished product.
Similarly, ovens that aren’t functioning as they should can result in baked goods that are undercooked or products that are inconsistent or uneven.
This may be particularly detrimental for bread and other baked goods products that need the optimal conditions to rise.
Every baking space also needs to have solid sanitation and hygiene practices to ensure a clean and safe environment.
This will produce edible and high-quality baked goods that are free from contaminants and safe for public consumption.
Poor cleanliness in a baking environment can heighten the risk of allergen cross contamination between baked good products.
Not only does this mean that the quality of the baked good item won't be up to scratch, but it can also put consumers in danger who have an allergy to ingredients like sesame seeds, wheat, egg, milk, nuts and other commonly used baking elements.
Staff working in a food manufacturing environment can also impact the quality of baked goods.
If team members are trained appropriately and possess the requisite knowledge of the baking process, they’re less likely to make critical mistakes that compromise the quality of the baked good items they produce.
Why is it important to quality test baked goods?
Quality testing for baked goods is vital for many reasons, both for food manufacturers and for consumers.
First, quality testing ensures that baked goods are consistent in taste, texture, and appearance. This is important as customers expect a consistent product every time they buy an item.
It also helps guarantee that the baked goods are safe for consumption as they will undergo tests for contaminants which adhere to food safety standards.
Quality testing can contribute to accelerated product development because it facilitates better comprehension of how alterations in ingredients or processes affect the final product.
It allows bakeries to enhance and improve their recipes, which makes for a better overall baked product.
The quality of baked products is also directly correlated to a brand's reputation, and consistent high-quality products reduce the likelihood of negative feedback.
Indeed, if the quality meet or even exceeds expectation, consumers are more likely leave a good review, thus enhancing a brand’s reputation.
In the bigger picture, this can contribute to increased sales through repeat custom, helping to maximise profit and keep manufacturers ahead of competitors.
How to quality test for baked goods
Quality testing for baked goods involves several steps to ensure the quality, consistency, and safety of the products.
First, it’s important to set specifications for each ingredient based on its chemical compensation, nature, and technological functionality.
Next, perform standardised tests on the ingredients and the final baked item.
This stage also entails analysing the samples, which provides details about the contents and any contaminants present.
Comparisons should be made between results, set against a standard or expected property value.
Baking tests will also be necessary, which includes assessing gassing power, gas retention, mixing tolerance or stability, and water absorption.
Once a comparative analysis is carried out, you’ll need to make an assessment of the finished products. This means determining the load volume, texture, and crumb grain structure.
Small production runs may be useful, whereby the formulation is adjusted and processed in small batches.
Quality testing also entails conducting sensory evaluation of the baked goods.
Carrying out quality testing helps to ensure the baked good items meet the desired quality standards and are safe for consumption.
What does C-Cell test for?
Supplied exclusively by Calibre Control, C-Cell is a specialised tool used across the food industry on a global scale.
It’s the perfect piece of equipment for testing the quality of baked goods.
Using digital imaging, it takes an objective measurement of the structure and consistency of an item – whether that’s a sliced section of bread or a cake product – and includes the capability to analyse an image for critical attributes including cell size, structure and uniformity.
Using the Lab* format, C-Cell assesses the colour of the crumb and crust of a loaf of bread.
C-Cell can also separate inclusions, such as red cherries, from the background crumb colour.
When this is identified, it can quantify number, area, and exact location within the slice.
It can also measure a sample product's external features, such as seeds on top of a roll or surfaces cracking on buns.
The results that can be achieved with the C-Cell are bountiful with more than 50 different quality results across a wide range of bakery products.
This comprehensive analysis helps showcase the impact of even slight alterations in processes, production or ingredients on the structure of bread or baked goods.
By permitting an objective and comprehensive analysis, C-Cell helps bakeries maintain quality and consistency in their products.
The C-Cell and C-Cell Advanced are digital imaging systems used for analysing baked products.
The Mono version captures a single image and measures 48 parameters related to size, shape, and internal structure.
The Colour version, in addition to the Mono features, captures a double image and measures 60 parameters, including colour information for the crumb and crust.
If you need help with quality testing and want to find out more about our high-quality equipment such as the C-Cell, it’s easy to get in touch.
You can contact our team by phoning us on +44 (0) 1925 860 401 or send an email to info@calibrecontrol.com
Alternatively, you can complete a contact form on our website. Include your name, company, country, email address, and a brief message, and a team member will reply as soon as possible.