Research methods

Recipe development and creative end products start in EBIC. Softness measurements, C-Cell measurements or bread volume scans can be the start of product improvement, or can kick product improvement into high gear. It's all possible in EBIC, in an innovative and professional way. And based on accredited methodologies. Here we describe one of the most unique research methods: the C-Cell measurement.

What is C-Cell?
C-Cell is a method for digitally analyzing the crumb structure of bread. This system can be used to objectively determine the quality and the characteristics of bread. Using photographic analysis, C-Cell analyzes a range of parameters of the surface of sliced products. By taking measurements under standardized circumstances, the analyses of different products can be compared.

The 47 total parameters can be broken down into five categories:

• Dimensions (of the slice) 
• Clarity (of the slice) 
• Shape (of the slice) 
• Cell structure
• Cell pattern

Along with the 47 parameters, C-Cell also presents 6 images of each product analyzed. Each image reveals a range of characteristics.

C-Cell can be used for the following purposes:

• Fine-tuning of the process
• Evaluation of ingredients
• Obtaining objective data for quality control

What are the benefits of C-Cell?
C-Cell can be used to obtain a great deal of information on the crumb structure of bread simply and accurately. Because it is an objective method, the human factor is not a factor in the evaluation of a bread. In addition, the method is digital, so the results can be processed fast.

Want to know more?
C-Cell measurements in EBIC can be carried out on demand. Contact Matthieu Walraven, Commercial Manager EBIC, by phone on +31 (0)78 6442525, or by e-mail: ebic@sonneveld.com