Product Overview

C-Cell is a digital imaging system that provides an objective evaluation of baked products. It processes high-resolution colour images in a bespoke software programme to quantify size, shape and internal structure. 

C-Cell is an industry approved method, user-friendly, making it the ideal analysis tool for process control / product development and research.  

Objective data allows precise control in all environments leading to reducing time dependant decisions and minimising wastage.  

It is a technology-driven alternative to traditional, subjective, sensory analysis methods. 

C-Cell can be configured to include a scoring algorithm to support its 60+ parameters measured for each sample. These algorithms provide a bread score, which quantifies the bakers specific traits into a single figure score for ease of use. They are product and process specific, and are developed using data from 1 specific baker.  

C-Cell Colour or C-Cell Mono?  

The instrument comes in two models:  

The Colour instrument was developed to expand the capability of the monochrome model and add important colour capability functions, such as crumb and crust colour.  

Both models measure the “key parameters” associated with size, shape and internal crumb structure. There are 48 in total and these are separated into 4 groups: 

  • Size  

  • Shape 

  • Cell size 

  • Cell Elongation 

  • Colour (in the colour model only)   

Each group is broken down into a number of parameters, some of which are listed below: 

  • Size 

    • Slice area 

    • Slice height 

    • Slice width 

    • Circumference 

  • Shape 

    • Concavity (all faces) – side wall collapse 

    • Oven spring 

    • Top and bottom corner profiling  

  • Cell size 

    • Number of cells 

    • Average diameter of cells 

    • Number of holes 

    • Cell wall thickness 

    • Uniformity of fine/course cells 

  • Cell elongation 

    • Average cell elongation 

    • Cell alignment 

    • Degree of circulation  

  • Colour 

    • L*a*b* crumb colour 

    • L*a*b* Crust colour + thickness  

The colour model also allows additional functionality that is built into the C-Cell software: 

  • Internal inclusion analysis 

  • External features analysis 

  • Bread scoring.  

These 3 applications require calibrations to be developed by Calibre using image provided by user.  

Ease of use 

The software is common to both models 

Calibration takes 2 minutes. 

The only functions the operator needs to be precise are: 

  • Sample preparation and presentation, ensuring that the surface being imaged is in line with the guide rails. 

  • Image collection is around 5 seconds. 

  • Batch Analysis typically 3 minutes for multiple samples  

The software allows sample ID to be logged and an autoincrement function can be used. Images are saved into defined folders and data is processed in batches where processed images, sample reports and exported data are optional items that can be saved.  

Where is C-Cell used?

C-Cell is found in many different laboratories and factory facilities within the cereal and food industries such as: 

  • Research and development 

  • Testing and development of ingredients. 

  • Flour milling 

  • Test baking 

  • Bakery equipment product research and design.  

What Industries Use C-Cell ? 

C-Cell is used across all of the wheat processing industry: 

  • Wheat breeders screen new varieties at early stages of development when they only have a few hundred grams of sample, baking loaves as small as 50g.  

  • Flour millers test bake their daily production to ensure it meets the specification agreed with the baker to ensure consistent flour quality.  

  • Bakers use in several different ways: 

    • Ensure consistent product quality using control charts for specific parameters or Bread Scoring. 

    • Improve overall quality of product by making small adjustments to the baking process and assessing quality improvement in relation to key quality parameters. 

    • Speed up product development / formulation changes by measuring objective data instead of assessing subjectively.  

  • Ingredient / Improver / Yeast manufacturers use C-Cell to quantify precisely the effect of new ingredients or enzymes that become available.  

  • Equipment manufacturers compare how different plant configurations impact on the final crumb structure of the product.  

  • Researches working on a combination of the above have a common language that is used in research publications and conferences.  

  • C-Cell is also found in the snack food and aerated chocolate industries where its ability to quantify cell structure and correlate with process variables such as mechanical energy input make it a valuable process control tool. 

As C-Cell's data is transferrable and exportable as reports and spreadsheets, users can build up a valuable archive of reference data supporting different products and processes.  

For more information about C-Cell, please call 01925 860 401 or email info@calibrecontrol.com