Bread is a staple part of many people’s diets across the globe. Despite its importance in meals around the world, it’s a short-lived food with many ways that the quality can be impacted or made unpalatable. With so many factors to consider, how to measure the quality of bread effectively and reliably can be a headache for producers if not done correctly. Luckily, C-Cell can eliminate guesswork and alleviate the demands of careful analysis.
Bakeries must quality test their products to ensure consistency and repeatable results. One aspect of this is to assess and monitor the quality of raw ingredients. Another is to test the quality of finished bakery products. Traditionally, a quality test for bakery products would be sensory, involving individuals touching and tasting them. However, there is now a method for quality testing bakes that is scientific and objective. Increasingly, bakeries are using the C-Cell baking quality analyser to test bakery products.
The stakes for bakeries are high. They must achieve consistent quality control to compete effectively in this marketplace. Bakers must meet the expectations of consumers who want products that look, feel and taste the same each time.
Determining the quality of bread is hard to do objectively without the help of sophisticated machinery. Sensory appeal is undoubtedly important since baked goods ultimately need to look and be appetising for consumers, but what about impartial data?
how do you determine the objective quality of bread, and how do you ensure best practice when in bread testing?
Technology now provides the means through which cakes and bread can be analysed at a cellular level. One means by which to do this is with the C-Cell Baking Quality Analyser
Qualitative data is great for producers — how their products taste, what colours people like to see, the opinions that consumers have about different baked goods — but what about quantitative data?
Baking powder that has failed in its job will not leave the right number, size, or shape of cells behind, and these features and more can be detected by C-Cell with comprehensive reports.
The stakes for bakeries are high. They must achieve consistent quality control to compete effectively in this marketplace. Bakers must meet the expectations of consumers who want products that look, feel and taste the same each time.
Sometimes the name of a baked product can lead to confusion, or even controversy, over what that product actually is.
Crumb structure is an essential element in good baking. It affects the quality of a loaf and determines what type of bread bakeries produce.
Waste is costly for bakeries. Like plenty of other enterprises, they wish to minimise their overheads while maximising their profits.
ou can use baking powder instead of yeast in products where you don’t want fermentation of flavours.
But does baking powder quality matter? Can it affect the outcome of your bake?
Test bakes are essential tools in the pursuit of baking excellence. They enable flour millers to develop, refine, monitor and test the ingredients they supply to bakeries and other food producers.
If you’re running a large bakery, here are five ways of refining your production line.
The perfect product requires perfect bakery ingredients, but producing these ingredients requires consistent and accurate monitoring and testing.
Read the below independent article on how C-Cell is an objective tool for solving quality issues.
Which instrument you choose will depend on the types of product you manufacture and how much control you have over formulations and process conditions.
Which instrument you choose will depend on the types of product you manufacture and how much control you have over formulations and process conditions.
C-Cell measures the structural characteristics of bread and baked goods objectively. This is a method of analysis that is based on digital imaging, providing comprehensive data from multiple parameters. But how do you interpret the analysis that C-Cell provides?
