Bread is a staple food in many countries.
For its large-scale production, the bread manufacturing process is incredibly important and must be followed strictly to ensure the quality and consistency.
Bread production involves several steps and is important, especially for commercial bakeries.
Cakes are a popular baked item produced for a wide array of consumers.
For those operating in the baked goods industry, the cake production process consists of several stages and results in high-quality, tasty products.
The commercial cake production process starts with making the cakes using ingredients such as flour, fat, eggs, sugar, flavourings, preservatives and raising agents.
At this stage, various methods are used to combine the ingredients.
For large-scale operations, a commercial mixer is used to mix the batter, meaning more cakes can be created.
Once the ingredients are combined properly, the mixture is placed carefully into a baking mould, which should be sprayed with oil so the finished product can be removed without sticking.
Unlike baking on a small scale, the moulds that are filled with mixture go through an automatic oven on a conveyor belt so that multiple mixtures can be sent through simultaneously, thus maximising the output of the operation.
During the baking process, temperature is monitored for consistency and quality purposes.
Once the cakes are baked, they will need to cool down so that they can bind together appropriately.
At this stage, suction pumps may be used to take away any moisture from the air that could cause condensation. In a commercial cake operation, cakes will never be packaged until they are cool as any warmth could make them collapse, which would result in wastage.
Commercial cakes usually have plastic packaging and may even have a tray underneath to support them when they are being delivered to various shops so that they can reach consumers in the best condition possible.
It’s important to note the length of the commercial cake production process will fluctuate according to the size of the cake as well as the efficiency of the process itself.
Quality control plays a huge role in guaranteeing that commercial bakeries produce consistently high quality and delicious baked goods that are safe to eat.
This is because regularly testing food products means there is less chance of contamination and other pollutants entering the food.
Quality control practices also ensure food manufacturers can adhere to relevant food safety regulations.
Introducing quality control to the cake production process means implementing quality checks which allow food producers to regularly monitor the quality of their ingredients to maintain consistency.
Although this can be done by visually inspecting the food products, it’s better to use reliable and high-quality pieces of equipment like C-Cell that can give you accurate results.
Through objective analysis, measuring parameters, data production and improving bakes, C-Cell can be used by wheat breeders, ingredient producers, snack food producers, and chocolate producers to objectively assess product quality.
To learn more about the equipment we supply, get in touch either by phone on 01925 860 401 or fill out our contact form.
With the food industry more competitive than ever, maintaining a high level of quality in food products has become a priority.
As a result, an emphasis has been placed on quality control in food manufacturing.
In the context of food manufacturing, quality control is the process of monitoring food product quality at every level of the supply chain.
Quality control is a set of elements that work in conjunction with each other to ensure that food products are not only of a high quality, but also safe and consistent.
One of the initial steps of quality control is choosing ingredients and testing various approved suppliers to compare them. These ingredients should be selected in accordance with quality and safety and should adhere to global food standards.
Once ingredients are selected, high-quality control practices will see the food manufacturing process thoroughly documented and monitored. This means complying with the relevant safety guidelines and ensuring that consistency is maintained from the stage of picking out raw materials to the end product.
These ingredients should not just be considered for their quality but also checked for specific recipe composition percentages.
The testing stage is one of the most important points in the whole food manufacturing process.
This is when various physical, chemical and microbiological tests are conducted on the food products. It requires a range of devices and equipment, but may also entail visual inspections.
At this point, any issues apparent with the contents of the food products or their appearance can be identified and rectified.
Throughout this process, records will be kept of any changes that have been made at each stage as well as any test results, inspection reports and relevant notes.
These accounts are crucial later in the process if anything needs to be checked relating to the food product.
Quality control in food manufacturing is important for various reasons.
First, food manufacturers can guarantee safe products that are free from any contaminants. Providing contaminant-free food is vital for consumers as they will be void of bacteria and other pathogens, meaning that they won't be at risk of any foodborne illnesses.
Furthermore, a high level of consistency can be achieved with quality control, which is essential for adhering to regulatory requirements and consumer needs.
Not only does this level of consistency create a reliable brand, but also forges better relationships with consumers who are more likely to make repeat purchases, thus boosting revenue.
In addition, as quality control helps enhance manufacturing processes, food manufacturers are able to implement early detection, resulting in higher quality outputs.
As food quality standards are implemented on a global scale, food manufacturers must measure up with the regulatory standards set by government agencies.
By following quality control processes, food manufacturers avoid coming into conflict with these bodies and avoid legal issues or fines.
On top of this, consistency is not only important across one batch of food products but across several.
Consumers tend to expect a certain level of quality from food products. If there are any discrepancies between these food products, it’s likely that the consumer's interest in the product will dwindle.
Additionally, if a company puts out food that is defective, it’s likely that they will be subjected to scrutiny and risk damage to its reputation.
By creating consistently good food products, companies are able to retain a loyal customer base and reduce the likelihood of sacrificing profit.
Moreover, it’s important to note that productivity and quality control are closely intertwined.
By assuring quality control in food manufacturing, not only will errors be detected early, but waste will also be reduced and productivity will be boosted, thus making the food manufacturing process more cost effective.
There are specific laws and regulations that govern quality control in food manufacturing.
In the UK, the General Food Law Regulation (EC) 178/2002 is the main legislation that aims to safeguard human health and consumers’ interests with regards to food.
It’s mainly applicable from the initial stages of production to the processing and distribution of food.
It also outlines that food manufacturers must keep accounts of where their food has originated from, meet standards in terms of food presentation, and give any necessary information regarding the ingredients in food products. According to this set of rules, any food that is unsafe should immediately be recalled from the food marketplace to protect consumers.
Furthermore, The Food Safety Act 1990 is a UK food law that applies to England, Wales and Scotland.
The aim of this framework is to protect the safety of the consumer by requiring food manufacturers to ensure their food products are void of anything that could damage their health.
This also means asking food manufacturers to remove harmful contaminants from food.
High-tech equipment such as the C-Cell is incredibly useful for enhancing quality control by providing quantifiable, objective data that can help maintain high standards in food manufacturing, specifically in the baked goods industry.
As an advanced digital imaging system, C-Cell is able to capture high-resolution colour images to analyse them for detailed, objective data. Not only does it provide reliable and repeatable analytical results, but it also leaves no room for human error.
This handy device is also able to facilitate taking measurements of a myriad of quality attributes such as internal structure, cell size, wall thickness, crumb colour and more, with 50 different quality results.
By monitoring the changes in processes, production or ingredients in various food products, C-Cell helps to optimise processing conditions and the efficiency of these processes.
In this way, it also helps maintain a high level of quality that is necessary to comply with relevant food standards and satisfy consumer demand.
If you are interested in making maintaining quality control a simple and effective process, please contact Calibre Control today to find out more about our range of equipment.
Baking quality is essential for suppliers when it comes to maintaining business performance and supply chain efficiency.
Customers need to be assured that goods are delicious and nutritious every time they buy them. They do not want the product to be inconsistent in any way, be that taste, size, or nutritional qualities.
The question is, how can this consistency be achieved? One answer is; C-Cell.
C-Cell is a quality analyser that takes a detailed look at any sample of baked product.
Whether it’s a slice of bread, pastry, or cake, it uses a versatile lighting and a high-fidelity colour imager, to assess the specifics of the bake.
This is a sophisticated piece of machinery that measures more than 50 different elements of bakery products. That could be internal structure or slice shape measurements, or complex bread scoring and internal feature analysis.
From there, the information is categorised into:
Unlike traditional bread scoring, this isn’t reliant on subjective, sensory impressions, but on multiple measurements taken from precise image analysis.
C-Cell provides a scientific, unbiased method of testing quality and measuring the various impacts of changes to the production process.
C-Cell’s overarching function is to improve quality control in the baking industry.
It ensures that when a customer selects a product from the shelves of their grocery store, they can be confident that, for example, the loaf, packet of biscuits or tortillas they have bought will be the same baking quality as any they bought previously.
The way it does this is by analysing features of the bake. These include:
Cells
Cells manifest themselves when baking powder reacts in the dough of bakes like cakes and bread, aerating the mixture and giving it that all-important lightness when cooked. These air pockets are key to the bake in many subtle, but vital, ways and measuring them can reveal essential details concerning the performance of the dough.
When there are insufficient cells, the result will be a flat, sunken bake lacking in texture or taste. It can work the other way too. If there are too many then there will be thin cell walls, and this will reduce the overall volume of bread or cake creating an insubstantial and therefore unsatisfactory product.
Inclusions
Many cakes and bakes derive their flavour and uniqueness from ingredients like dried fruits, chocolate chips or seeds. These “inclusions” need to be evenly spaced and a consistent number (anyone who has made their own cakes only to find that all the fruits have sunk to the bottom will understand the frustration of this, so imagine if this happened on a wider scale). C-Cell can count the inclusions in a sample and produce a graphically overlaid image that highlights their locations, shapes, and sizes.
Dimensions
C-Cell can quickly ascertain the specific measurements of a sample, from length and width to concavity, cell diameters, and cell wall thicknesses.
These measurements can be batch measured to calculate averages and feed valuable data back into quality assurance, helping to establish tolerances and any lapses in overall quality.
Inconsistency in baked goods is definitely undesirable. No one wants a sliced loaf where the slices are of different thicknesses, or lack of uniformity in packages that contain multiples of the same product.
External features
C-Cell measures even the most minute details of samples, like the number and concentration of seeds on burger buns and the cracks that naturally occur in biscuit dough as it bakes and hardens.
These external features are often the first thing that a customer will notice when browsing baked goods, and though seemingly superficial, could be the first and only deciding factor in what they choose to buy.
Therefore, they cannot be ruled out as an important marker of quality, and should be measured accordingly.
Crust analysis
Analysis of crumb is important for quantifying bread quality. Though the internal crumb constitutes much of the texture and taste, crust is important for appearance and the ‘finish’ of a loaf.
C-Cell measures the thickness and lab* colour of bread crust to ensure the right level of quality is communicated through the external appearance of loaves.
Season harvest variations
When suppliers move from a previous year’s crop to the current season, this can cause some variation in products like flour. These changes can cause minor changes in the outcome of baked goods, such as colour and cells.
Keeping track of the in-depth effects of these variations is essential for maintaining baking quality.
C-Cell is perfectly suited for maintaining baking quality, and it does this by using a combination of high-resolution images, powerful analysis, and accurate data consolidation for quantifying and reporting.
C-Cell’s operation can be thus distilled into a simple, three-step process: image, analyse, quantify.
Following this easy-to-follow path, bakeries can concentrate their quality control into a short and repeatable process with accurate results, needing only one point of analysis to unlock a wide range of data.
To find out more about C-Cell and how it is important for baking quality visit our website here.
There is an abundance of people interested in the inner workings of the baking industry.
However, few are actually aware of the intricate processes that contribute to it being a high-performing sector.
With that in mind, it’s worth exploring the role of quality testing in the baking industry to emphasise just how important it is.
Quality testing in the baking industry involves conducting a variety of tests to measure elements like gassing power, gas retention, and water absorption as well as assessments of crumb grain structure, texture and properties.
It is important to note quality testing fluctuates according to the type of food product and the results that need to be obtained.
To conduct proper quality tests, relevant machines and tools will also be relied upon to produce accurate results.
The purpose of quality testing is not just to ensure that a food product is of a high quality, but also to guarantee that any relevant standards are being met, legislation adhered to, and regulations followed.
In this sense, it is akin to a thorough screening process in which problems can be detected efficiently and quickly.
Quality testing is especially important when a whole batch of food items have been made and a problem is detected with that particular group because it can help correct the issue before these are sent to market (and directly to the consumer).
In a general context, quality testing is crucial for ensuring a food product is functioning properly and that there are no aesthetic issues or problems that will impact taste or consumption.
Furthermore, quality testing is an integral part of a food manufacturers' daily procedure because it helps to improve the quality and efficiency of a software development process as well as ensuring a reliable and high-performing software operation.
Quality testing is mutually beneficial for food manufacturers and the consumer.
For those organisations operating in the baking sector, proper quality control of ingredients helps to achieve consistency across food products.
Not only does this enable them to stay ahead of the competition by maintaining a high level of quality, but it also helps to satisfy customers who are less likely to complain.
Furthermore, quality control helps food organisations to combat the presence of anything unsafe in their products that shouldn't be there. This should help to mitigate any risks associated with their food products and safeguard the consumer from any potential health hazards.
Quality control can also be beneficial for gathering information for nutritional labels by offering details that can influence shelf life as well as baking stability and quality.
Of course, by improving the quality of their recipes, they are also able to stay ahead of trends and get an insight into new developments changing the industry.
Thankfully, in this modern landscape, there are applications like C-Cell that can simplify the process of carrying out quality control.
As an advanced and dynamic solution owned and distributed by Calibre Control, C-Cell is optimised to measure the quality of bakery products.
It can also be used in a variety of sub categories in the food industry like wheat breeders, flour millers, ingredient producers, snack food producers and chocolate producers.
As many food producers want to be thorough in their approach to quality testing, C-Cell is ideal for providing detailed results from internal structure and slice shape measurements to in-depth bread scoring and internal feature analysis.
The results of these tests are also straightforward to comprehend because they are sorted into categories like size, shape, cell numbers, cell orientation and colour.
In the baked goods industry, crumb structure is incredibly important. It is comprised of the internal cell shape, the uniformity of cells, the cell’s size and the thickness of the cell walls.
With C-Cell, food manufacturers are able to gain an insight into process condition as well as crumb structure, which is an integral facet of high-quality baking.
Crumb structure can have a profound effect on how a food product looks, feels and tastes.
If a food producer neglects to analyse the crumb structure, it can be impact negatively on their profitability and their reputation.
C-Cell offers an efficient examination of a baked product using detailed crumb analysis, providing food manufacturers a glimpse of the internal cellular structure of the sample.
This method of analysis is incredibly beneficial because by using a baking quality analyser to determine crumb structure, manufacturers can save time and money.
Using a modern tool like C-Cell will also mean that those in the baked goods industry who are dedicated to making high-quality products will not have to rely on outdated or less accurate methods of examining the textural properties of baked goods.
As an analytical tool, C-Cell is extremely advantageous for food manufacturers and those consuming their products.
First, it has strengthened the future of food production by making quality control more readily available for those operating in the baked good industry.
In terms of the output, C-Cell also increases production and helps to keep human error to a minimum. By constantly and consistently helping to identify issues and inconsistencies with products, it can help food manufacturers to modify and refine their processes.
Of course, quality control using C-Cell is also beneficial on a global scale because when consistency is ensured across products, there is less waste.
Given this tool also guarantees that commercial bakeries are adhering to worldwide standards and regulations, the result is food that is void of defects which ultimately has a positive impact on the environment.
This modern solution also encourages food manufacturers to strive for improvement because it alerts them to occasions when they need to use better ingredients to make an upgraded baked good.
Because those in the baked goods industry also need to meet certain goals, C-Cell helps them do so by making the process of manufacturing more systematic and structured.
Productivity also has the potential to increase with C-Cell because it can be used for a wide range of food products without having to buy several different machines for various baked goods. This can be cost-effective because manufacturers don't have to allocate spending on a range of different technological solutions.
Of course, C-Cell also stores and retains all of the information collected, which means that those working in bakeries don't have to start this process from scratch.
To elaborate, because the majority of bakeries using C-Cell are analysing crumb structure, they are able to explore the impact of wheat variety on baking quality as well as the significance of wheat and non-wheat components in bread.
C-Cell also allows bakers to assess the impact of dough conditioners and emulsifiers on the sensory qualities of bread.
Although the range that C-Cell can cover may seem broad to those who are new to the baked goods industry, the attention to detail which can be achieved with this machine is instrumental in obtaining results that will help them prevail over their competition.
In addition, C-Cell is also incredibly simple to use as all you have to do is load the sample into the tray and close it.
C-Cell then captures a high-resolution digital image of the sample, which may be a slice of bread or another baked item, before assessing it on a granular level by taking into consideration the colour, the number and size of the cells or holes, and the dimensions of that slice.
Viewing these results is also straightforward because the images captured of the sample can be viewed conveniently on a range of devices with relevant statistics and reports displayed clearly.
At Calibre Control, we believe that quality testing in the baking industry is of the utmost importance.
However, we are passionate about quality control being a straightforward and simple process that doesn't interfere with food production.
For those on a mission to integrate modern technology like C-Cell to improve the way baked good products are analysed, it is easier than ever to do so.
Although the process of carrying out quality control can feel overwhelming, when bakeries have reliable and efficient equipment such as the Baking Quality Analyser, it is instantly less daunting.
For more information about how to analyse baked goods using the C-Cell baking quality analyser and the advantages of doing so, contact Calibre Control today. For any product enquiries, get in touch either by phone on 01925 860 401 or complete our contact form.
For many people, the concepts of quality control and quality assurance may seem foreign.
However, these processes are hugely important for many businesses, especially the food production and baking industries.
If you are interested in finding out more about the inner workings of the baking industry, then it is important to know the difference between quality control and quality assurance.
In the context of a bakery, quality control is the process of ensuring all food items comply with agreed standards.
This method is applied to food items at every process, including raw ingredients and the final baked products.
To assess the quality of a bakery product, you will need to carry out several tests and there are several quality control parameters to take into account.
These include analysing baking ingredients for protein, ash and moisture content, particle size distribution, and the level of contaminants including permissible levels. There are also necessary tests that need to be carried out including testing for Falling number (FN) for alpha-amylase enzyme activity as well as rheological testing to measure the stress and strain of dough and batter.
As well as these quality control specifications, bakeries are required to assess the impact of minor adjustments and changes to ingredients by conducting test bakes. These tests should take into consideration the main elements of baked goods including elasticity, air, crust, taste and appearance.
When these test bakes are conducted, the data collected can better inform bakeries as a result. In fact, it is much easier for them to make decisions about baking production.
To be done correctly, bakeries should consistently monitor production and make any necessary changes throughout the baking process. Some of these changes may include recipe and batch control, enhancing dough quality when mixing, and careful dough handling at the diving stage. Mixing, sheeting, moulding, baking and cooling should all be focused on to achieve consistency as they can all influence the quality of a baked good product.
For example, adjustments that are implemented with regards to mixing times or temperatures can harm the quality of a finished product. Furthermore, if the dough is damaged during the moulding stage, gases could be released before baking, thus damaging the dough's cell structure. During the baking stage, a specific temperature needs to
be maintained and if this isn't achieved, the oven-spring quality of finished bread loaves can be negatively impacted.
Although many people think that nothing can go wrong at the cooling stage, it is equally important to follow specific instructions to ensure quality is controlled. For example, to ensure that bread lasts a reasonable amount of time, bakers ought to decrease the internal temperature at an optimum rate because the loaf will buckle if this occurs too quickly.
Throughout the years, bakeries have relied upon traditional methods of assessing the quality of a baked product, including using their senses. However, using your sight, smell, taste and touch etc is not reliable, especially if you are trying to get accurate results.
Thankfully, nowadays there are more scientific and dependable methods of measuring and controlling the quality of baked goods such as C-Cell that are readily available and accessible.
C-Cell is a baking quality analyser that can analyse samples of baked goods efficiently and effectively. With a high-fidelity colour imager, this device is able to measure even the most specific details of a sample that cannot be achieved by traditional methods.
The capabilities of the C-Cell are bountiful because it is optimised to analyse indicators of quality like cell elongation patterns, tunnelling in cakes, uncooked dough and surface cracking etc.
Given the shape, size and dimensions of baked products are integral to their quality, the C-Cell can also accurately measure factors such as height, width and diameter as well as that of inclusions like chocolate chips, all of which would be impossible without this high-tech application.
More specifically, the baking quality analyser analyses nearly 40 key parameters which are separated into size, shape, cell size and cell elongation.
Within each group, there are subcategories which the C-Cell provides data on.
For size, the C-Cell is able to analyse slice area, slice height, slice width and circumference.
For shape, the subcategories are concavity, oven spring and top/bottom corner profiling.
For cell size, the C-Cell can go into detail regarding the number of cells, the average diameter of cells, the number of holes, cell wall thickness, and the uniformity of fine/course cells.
For cell elongation, the subgroups are average cell elongation, cell alignment and degree of circulation.
As consistency is vital to quality in a baked good, C-Cell prides itself on conducting batch analysis and consistent scoring using these set parameters.
In general, quality assurance is the process of making sure products and services adhere to the standards and expectations of customers and regulators.
Quality assurance is an intricate process that involves planning, implementing, monitoring and enhancing the quality of the products and services.
For the baking industry, quality assurance is incredibly important because it directly impacts the safety, quality and consistency of baked goods.
There are various quality assurance systems that are used. For example, bakeries are required to adhere to a hygienic code to ensure that proper hygiene and sanitation are carried out. It ranges from personal hygiene to pest control and waste management. There are also systems that assess any hazards that may impact the safety and quality of food products, which can be achieved by an in-depth hazard analysis.
C-Cell is also an incredibly useful tool for quality assurance because it is used globally for the objective analysis of baked goods and other foods, becoming a key element of various quality assurances.
By offering bakeries a scientific, unbiased method of testing quality and measuring the impact of changes to the production process, it is vital in helping bakeries meet the quality criteria.
In fact, conducting quality assurance has never been easier as C-Cell only requires an external computer to function and its reasonable size means that it can fit in anywhere, even in the busiest labs.
It can be easy to confuse the terms 'quality control' and 'quality assurance', especially if you are familiar with neither.
Quality control and quality assurance are similar in the sense that they are both implemented to ensure a product is safe and adheres to the proper quality standards.
However, the difference between quality control and quality assurance is that quality control centralises on identifying and responding to defects, whereas quality assurance is more preventative and focuses on being proactive.
Furthermore, quality control pays attention to improving the quality of products, whereas quality assurance puts more emphasis on the quality of the processes that make products.
While both quality control and quality assurance differ slightly, they are both integral to food production.
For any business, maintaining quality is incredibly important because it helps meet customer expectations and maintain high standards.
In the baking industry, there is a pressing need for quality control for a range of baked goods to ensure consistent product quality using control charts for specific parameters.
Not only does maintaining quality help to improve the overall quality of a product by making small adjustments to the baking process and assessing quality improvement in relation to key quality parameters, but it also speeds up product development and formulation changes by measuring objective data instead of assessing subjectively.
Regardless of the role that various types of baked goods play in our lives, making sure that they are of the highest quality should be a priority. For example, with baked goods such as bread, many people rely on this food product on
a regular basis. Therefore, it is crucial for the quality of the bread to remain consistent for a decent amount of time as well as meeting the customers' expectations in terms of value for money and taste.
If the quality of an essential baked good product like bread does not comply with a customer's expectations, it is likely that they will opt to try a different brand.
Quality control is equally important when it comes to less essential baked good products like cakes. These types of items tend to be more expensive than food products such as bread, therefore if a customer finds that it does not match their hopes, they are unlikely to buy it from the same company again. Therefore, even if one batch is not tested for quality control purposes, it could result in the loss of customers and therefore revenue and respect.
As this mistake is more likely to happen when someone relies on traditional human methods of testing, it is recommended to use a baking quality analyser instead. This type of application will rapidly identify the signs of incorrect methodology or insufficient ingredients. For example, pastries that show the use of laminated dough by lack the required layers, and cakes that should be light and fluffy in terms of consistency need lots of cells left behind by activated baking powder.
No matter if the food product is a staple in many people's diet such as bread or is a luxury such as cakes, C-Cell is equipped for the job.
As it measures more than 50 different quality results, it can also be used to analyse the elements of any baked good sample.
It can improve quality control in the baking industry overall as well as properly measuring a whole range of baked goods including bread, tortillas, cakes and biscuits.
This means that companies will be able to achieve consistency across the board in a competitive market while helping to retain the same customers.
Quality control can be a tedious process that can incur a large sum of money if conducted incorrectly.
Therefore, it is important to conduct proper and thorough quality control. At Calibre Control, we are passionate about quality control being a straightforward and simple process that doesn't interfere with food production.
Integrating modern technology such as C-Cell to maintain quality control in the baking industry has never been as straightforward.
C-Cell is a product manufactured by Calibre Control in the UK and is used by businesses globally such as wheat breeders, flour millers, ingredient producers, snack food producers and chocolate producers etc.
For wheat breeders, the C-Cell helps them to test new types and to determine bread making potential at the earliest moment.
For flour millers, it helps them to ensure that their flour is consistently meeting the quality standards overall.
For bakers, it is multifunctional and acts as a quality control tool, exhibiting real time data and permitting them to make minor adjustments to repurpose recipes and process conditions.
For ingredient suppliers, it helps them to stay ahead of the curve by generating large amounts of data to fast-track new developments.
For bakery equipment manufacturers, it aids them in discovering how changes in equipment design can impact the cellular structure of baked products.
Lastly, for academic research groups, it can help broaden their knowledge base by expanding their understanding of cereal science.
As drivers of quality control, we at Calibre Control are dedicated to helping you improve the way baked good products are analysed.
Although the process of carrying out quality control can appear overwhelming, when bakeries have reliable and efficient equipment such as the Baking Quality Analyser, it is less daunting to achieve consistent quality across their food products. To find out more about C-Cell and how it drives quality control in the baking industry, contact our team today. For any product enquiries, you can get in touch either by phone on 01925 860 401 or fill out our contact form.
Baking powder is an essential component of many bakes. Using baking powder with a poor mix of ingredients, or a powder that has gone stale, can drastically hinder your bakes no matter the quality of your other ingredients or your recipe.
Some recipes have staples that you never question and could never remove. They're integral to the food and even if you don't understand exactly what they are or what they do, you just know that they're needed. One such ingredient might be baking powder. Its name is a dead giveaway as to its use, but what is baking powder? What does it actually contain, and can you get 'bad' baking powder?
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.
