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.
ou can use baking powder instead of yeast in products where you don’t want fermentation of flavours.
But does baking powder quality matter? Can it affect the outcome of your bake?
Test bakes are essential tools in the pursuit of baking excellence. They enable flour millers to develop, refine, monitor and test the ingredients they supply to bakeries and other food producers.
If you’re running a large bakery, here are five ways of refining your production line.
The perfect product requires perfect bakery ingredients, but producing these ingredients requires consistent and accurate monitoring and testing.
Read the below independent article on how C-Cell is an objective tool for solving quality issues.
Which instrument you choose will depend on the types of product you manufacture and how much control you have over formulations and process conditions.
Which instrument you choose will depend on the types of product you manufacture and how much control you have over formulations and process conditions.
C-Cell measures the structural characteristics of bread and baked goods objectively. This is a method of analysis that is based on digital imaging, providing comprehensive data from multiple parameters. But how do you interpret the analysis that C-Cell provides?
The winner of our C-Cell distributor of the year award announced…
We teamed up with Bakerpedia to discuss enzymes on their latest podcast.
The analysis of bread is a vital part of the production process in bakeries, as quality control is essential for ensuring finished products that are both safe and of a consistent quality.
An update about Covid-19
Recently we have been discussing the development of an Objective instrumental scoring system for the assessment of visual characteristics of small-scale baking trails (pup loaves) using data taken from C-Cell analysis.
Ben and Steve are back from the bright lights of Las Vegas. See our walk through video and interview with Lin Carson from Bakerpedia.
An increase in the availability of new baking ingredients (such as enzymes) means that the test bakery is under more pressure to evaluate current formulations and recipes to achieve new, cleaner labels.
Creating the perfect loaf day after day is not achieved by accident, it takes hard work and the continual assessment of quality to maximise the raw material potential whilst minimising the negative impact processing has on the dough.
Visiting IBIE in Las Vegas? Come along to our stand (#711) and leave your details with us for a chance to win a luxury Best of British Gin & Tonic Hamper!
A new trend is the baking industry is the use of enzymes as a baking improver, but what exactly are enzymes? And how can C-Cell assist the bakery in the use of enzymes? Click to find out more.