Our method for the analysis of structure in baked goods, has been accepted as an Approved Method by AACC International (AACCi method 10-18.01). The method will help bakers to objectively assess quality consistantly within their bakeries.
Crumb structure characteristics of bread and other baked products are traditionally measured subjectively by sensory teams, but this new AACCI Approved Method uses C-Cell to objectively characterise internal crumb structure characteristics against multiple parameters. This could be used, for example, by bakers to measure their baked products against set specifications.
The method was validated by a collaborative study conducted by Campden BRI CCAT (Cereals and Cereals Application Testing) working group, with help from eight UK laboratories.
C-Cell will be shown and demonstrated at the AACCi Methods in Action workshop 20th October 2018, London. For more information or to book your tickets visit the AACC website.
