“When things go wrong in the bakery, we run around measuring everything, but when things are going well, we measure very little. However, on the day that you made your best product ever, that is when you need to know everything about your process and product quality, because that provides you with a reset point to go back to when things are going wrong. In this context, C-Cell provides invaluable data linking process operations and product”

— Stan Cauvain. (BakeTran)

C-Cell is an analyser used globally to measure over 50 different quality parameters for bakery products.

From internal structure and slice shape measurements, to complex bread scoring and internal feature analysis, information is categorised into:

• Size and Shape

• Cell Numbers

• Cell Orientation

• Colour

NEWS

C-Cell is AACCi Approved for the analysis of structure in baked goods - Method 10-18.01