Description
The C-Cell is a digital imaging system designed to provide objective, repeatable evaluations of bread, cakes, biscuits, snack foods, and aerated confectionery. By processing high-resolution sample images through bespoke analysis software, it eliminates traditional, subjective sensory assessments. The system quantifies external features and internal structures in a single, rapid operation—providing stakeholders across the wheat, milling, and baking industries with a common scientific language to define crumb quality and optimize process control.
Features and Advantages
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Comprehensive Parameter Analysis: Evaluates over 50 standard quality metrics grouped into size (slice area, height, width), shape (concavity, oven spring), cell size (number of cells, wall thickness, hole distribution), and cell elongation.
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Advanced Colour & Inclusion Profiling: The C-Cell Advanced model features L*a*b* colour analysis to accurately measure crumb brightness, external crust thickness, and the distribution of internal inclusions like chocolate or fruit.
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Rapid, High-Resolution Imaging: Captures data in just 5 seconds per image with batch analysis capabilities taking roughly 3 minutes for multiple samples, drastically reducing time-dependent factory decisions.
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Customisable Bread Scoring: Features bespoke algorithms that translate complex cellular data into a single-figure "Bread Score" tailored to your bakery's specific product benchmarks.
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Streamlined R&D and QA Processing: Provides automatic product ID and numbering to minimize manual input errors, storing data in a secure database exportable to spreadsheets and reports.
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Waste Reduction & Operational Consistency: Allows flour millers, ingredient suppliers, and automated bakeries to immediately detect variations in raw materials or equipment configurations before substandard batches hit the production line.