Worried about the colour of a bun in the oven?

Baking Consistency is highly desired by Industrial Bakers, as well as my old Gran. Taste, texture and time were all critical to her, but nothing ruined her apple tart or shortbread bake was a dark sign of scorching, or worse, a pasty undercooked ghost of perfect article.

Today, we can manage 100 metre long continuous ovens with process controls that both measure the colour of the bake, as well as adjust speed and temperature. Typically however these bespoke installations don’t adhere to international standards.

Enter the Konica Minolta Colorimeter BC-10 Plus.




Global food brands require consistency not over months of production, but over many plants in many countries. Globalisation offers a known version of your favourite burger any where in the world, and the price for this is standardisation.

With the Konica Minolta BC-10 Plus, one can monitor and control the colour of baked, fried, smoked and processed foods as well as ingredients in various environments to ensure consistency in appearance. It is the ideal solution for multi-plant, multi-lined companies, co-packers and restaurant chains that seek enhanced consistency and quality of their products’ appearance. Besides the crust colour, the BC-10 Plus measures colour on all kinds of bakery and snack food products, yeast, brown sugar, calcium propionate, and flour blending. The BC-10 Plus is very simple to use, compact and light-weight, battery-operated and can display the measured values in Baking Contrast Units (BCU), a standard grading scale in the baking industry, or classic CIELAB colour values.