C-Cell is an industry approved method, user-friendly, making it the ideal analysis tool for process control / product development and research.
Objective data allows precise control in all environments leading to reducing time dependent decisions and minimising wastage.
It is a technology-driven alternative to traditional, subjective, sensory analysis methods.
C-Cell can be configured to include a scoring algorithm to support its 60+ parameters measured for each sample. These algorithms provide a bread score, which quantifies the bakers specific traits into a single figure score for ease of use. They are product and process specific, and are developed using data from 1 specific baker.
What is C-Cell?
C-Cell is a baked product quality analyser used to objectively quantify key features that relate to raw material quality or process conditions. Used by all stakeholders in the wheat, flour and baking industries it provides a common language when defining crumb structure:
Wheat breeders: test new varieties to confirm bread making potential at the earliest possible generation
Flour millers: ensure flours meet the consistent quality
Bakers: use as a quality control tool providing real-time data, allowing small changes to optimize recipes and process conditions
Ingredient suppliers: utilise C-Cell’s ability to generate large amounts of data to fast-track new developments
Bakery equipment manufacturers: show precisely how changes in equipment design impact the cellular structure of baked products
Academic research groups: further the understanding of cereal science
C-Cell or C-Cell Advanced?
The instrument comes in two models:
C-Cell , and
The C-Cell Advanced instrument was developed to expand the capability of the monochrome model and add important colour capability functions, such as crumb and crust colour.
The advanced model also allows additional functionality that is built into the C-Cell software:
Internal inclusion analysis
External features analysis
Bread scoring.
These 3 applications require calibrations to be developed by Calibre using image provided by user.
Both models measure the “key parameters” associated with size, shape and internal crumb structure. There are 48 in total and these are separated into 4 groups.
Each group is broken down into a number of parameters, some of which are listed below:
Size
Slice area
Slice height
Slice width
Circumference
Shape
Concavity (all faces) – side wall collapse
Oven spring
Top and bottom corner profiling
Cell size
Number of cells
Average diameter of cells
Number of holes
Cell wall thickness
Uniformity of fine/coarse cells
Cell elongation
Average cell elongation
Cell alignment
Degree of circulation
Colour
L*a*b* crumb colour
L*a*b* Crust colour + thickness
Ease of use
The software is common to both models
Calibration takes 2 minutes.
The only functions the operator needs to be precise are:
Sample preparation and presentation, ensuring that the surface being imaged is in line with the guide rails.
Image collection is around 5 seconds.
Batch Analysis typically 3 minutes for multiple samples
The software allows sample ID to be logged and an autoincrement function can be used. Images are saved into defined folders and data is processed in batches where processed images, sample reports and exported data are optional items that can be saved.
Where is C-Cell used?
C-Cell is found in many different laboratories and factory facilities within the cereal and food industries such as:
Research and development
Testing and development of ingredients.
Flour milling
Test baking
Bakery equipment product research and design.
What Industries Use C-Cell?
C-Cell is used across all of the wheat processing industry:
Wheat breeders screen new varieties at early stages of development when they only have a few hundred grams of sample, baking loaves as small as 50g.
Flour millers test bake their daily production to ensure it meets the specification agreed with the baker to ensure consistent flour quality.
Bakers use in several different ways:
Ensure consistent product quality using control charts for specific parameters or Bread Scoring.
Improve overall quality of product by making small adjustments to the baking process and assessing quality improvement in relation to key quality parameters.
Speed up product development / formulation changes by measuring objective data instead of assessing subjectively.
Ingredient / Improver / Yeast manufacturers use C-Cell to quantify precisely the effect of new ingredients or enzymes that become available.
Bakery Equipment manufacturers compare how different plant configurations impact on the final crumb structure of the product.
Researchers working on a combination of the above have a common language to further the understanding of cereal science and used in research publications and conferences.
C-Cell is also found in the snack food and aerated chocolate industries where its ability to quantify cell structure and correlate with process variables such as mechanical energy input make it a valuable process control tool.
As C-Cell’s data is transferrable and exportable as reports and spreadsheets, users can build up a valuable archive of reference data supporting different products and processes.
For further inquiries regarding our applications, please contact us at the address below.
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