Are you using enzymes in bakery production? Or is it something you've been thinking about for a while? We recently teamed up with Bakerpedia and joined Lin Carson and Novozymes for a podcast to discuss how C-Cell can help monitor effectiveness of enzyme use.
Steve joins Lin and explains how you can measure the effect of enzymes in bread even at small quantities. Steve has worked for Calibre for over 30 years with extensive knowledge in the cereal industry. Using his knowledge, Steve was of the key people involved in the project of C-Cell 20 years ago when the first machine was created and has continued to be involved in its development ever since. In this podcast Steve discusses C-Cell technology and digital image analysis for food testing. C-Cell can analyse the internal structure and shape of baked goods for quantifiable, objective data.
Listen to the podcast here: