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:

Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long shelf life, especially if you have a clean label. But why do baked goods go stale in the first place? And what role can enzymes play in this process to save the day? To answer these questions, Dr. Lin is joined by Tisa Drew, a staff scientist at Novozymes— a world leader in enzyme production. Tisa breaks down the science of how enzymes function in baked goods, and the role they play in protecting freshness and shelf life. She also tackles some of the misconceptions about enzymes, touching on subjects like GMOs and what to declare on labels. Plus, get some specific enzyme application suggestions. Other topics are: - How enzymes are produced - What happens to them during the baking process - New trends for enzymes - Enzymes and cakes Learn more about enzyme solutions from Novozymes and get samples: https://www.novozymes.com/en/advance-your-business/food-and-beverage/baking/freshness For another take on this subject, Stephen Pike explains how you can measure the effect of enzymes in bread. Stephen, a technical expert at Calibre, has 30 years of experience in the cereal industry. He shares about C-cell, technology that does digital image analysis for food testing. It can analyze the internal structure and shape of baked goods for quantifiable, objective data. A few questions he answers are: - How do you see the effect of enzymes with the imaging? - How can it help if you’re replacing ingredients like DATEM for a clean label? - What are some top trends and questions coming in from bakers? Learn more c-cell technology here: https://www.calibrecontrol.com/main-product-list/c-cell-colour