Roberto Pineda Baking, Biscuits and Snacks Consultant
Biscuit, Crackers Consultant Ex PepsiCo R&D Sr.Director
30 biscuits
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Bio
Innovation and R&D executive with proven results over 26 years international experience in successful Innovation, R&D, and Product Development and 8 years in Operations in the Biscuit, crackers and Baked snacks CPG industry . Known to successfully accomplished innovation projects in more than 15 countries including Mexico, USA, Canada, LATAM, Europe, Middle East and Asia. Experienced to lead innovation and R&D areas ensuring they become growing engine for the business and also create the necessary human and technology capabilities for innovation including interaction processes across the organization, technology transfer and laboratory and pilot plant capabilities and outsource R&D capabilities.
User points
Biscuits 30
Resolved questions 10
Tech talks questions 0
Published articles 20
Conference lecture 0
Biscuit People Academy 0
TechTalks
Post bake jam deposite on cookie
Dear all , as mentioned on the topic , I faced an issue when the jam (aw0.5)deposit on the cookie ，it turns really soggy after 3-4 months where I expected to stay crispy for a year. Any possible ways...
sesame / wheat germ rancid issue
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce...
Lecithin substitute for gluten free lat wafer sheets
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
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Silbox
Indoor silos made of panels, in stainless or aluminum steel. Modular and extendable, they offers the highest flexibility in the storing of a...
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Trimix -- microingredients station
Constantly innovated, highly flexible and capable of handling a wide range of challenging materials, Trimix is CEPI’s solution for the...
Lecithin substitute for gluten free lat wafer sheets
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
Lecithin substitute for gluten free lat wafer sheets
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
struggling to source die inserts
Hi, l have been trying to source die inserts for a rotary moulder (which does not belong to me) hence blasting is not possible, this is a new product, in an attempt to tackle inconsistent extraction i...
gluten free wafer problem
Hello,
We
produce a gluten free wafer with potato and corn starch in a ratio of 60%
potato and 40% corn flour. The wafer sheet became hard, non-crisp and very
chewy in the shelf life...
What is a high fructose corn syrup relative sweetness?
what is d high fructose corn syrup relative sweetness with sugar
can we replace 100 % sugar with high fructose corn syrup
or plz suggest alternative bcoz in some of the country the importation of s...
Regarding : Less Invert syrup usage in biscuit making
Hello every one,
Now a days a trend is going on Biscuit industry that less usage of Invert syrup,Due to its Carciogen impact like Alkalamide (which comes from the reaction from amino acids and Mailla...
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dough stick on forming roller
dear all, photo attached show the scenario during forming process of modified starch based dough. the dough do not contain any flour thus , no gluten is form . any one had come across this issue bef...
Long term course to learn biscuit technology in depth.
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .
I want to learn yhe entire process like; ingredients, about manufacturing equipments requir...
Potato biscuit
Hello great people . I am running a factory and planning a new product in our company. I was planning to incorporate potato and biscuits or crackers. For the same i was looking for guidance from all y...
Replacement for INS102
Is there any replacement for color INS 102?
Recently I saw INS 102 is bad for health
Vertical spindle mixer for sponge dough
Hi guys, just wanted to know how prevalent are the vertical twin spindle mixer still used in the industry for mixing of Sponge dough for crackers ? In the olden days, it was quite common but as I unde...
Oil Spray and Lye Bath
Can anyone give me reference of oil spray and lye bath specialist suppliers for existing biscuit lines? I don’t need reference of the biscuit equipment manufacturer as many of them outsource it.
Savoury cracker biscuits
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit
What are the possible mehods to open up structure of a savour...
micro ingredients dosing systems for biscuits mixers
what kind of auto dosing systems for micro ingredients for mixers are available. which companies are giving these services reliable? for bulk ingredients what could be the possible companies who are p...
Biscuit Stacking
Plz share ur experiences of different stacking models to stack the biscuit from stacker.
Biscuit is rectangle shaped and we need to fix the problem of stacking.
Biscuit Stacking
Plz share ur experiences of different stacking models to stack the biscuit from stacker.
Biscuit is rectangle shaped and we need to fix the problem of stacking.
oven burners flame intensity
dear all, im a rnd engineer from a food manufactures in malaysia , we have a 3 tunnel ovens, 4 zones, first 2 zone using direct gas and the 3rd and 4th using convection.
we produces marie type biscu...
How can i extrude sprinkle sized pretzel dough?
How can i extrude sprinkle sized pretzel dough? I don't want to hand cut the pretzel dough. I've asked this before, got some great replies but then I hit the wrong button and my question came up as re...
Chocolate Filling
Hi
I am looking some advice about Chocolate and Jam filled cookies ( co extruded Encrusted ) base on the following point .
1. What characteristics need for the chocolate & Jam ?
2.What kind of...
Regarding the shelflife
Hello great people. I have a biscuit company in Nepal. But the biscuits is getting soft after a month of packaging. Though its life is 6-8 months. So is there any chemical i can use to increase its sh...
I desire to purchase laboratory scale- biscuit manufacturing machine- rotary/ wire cut/ deposit type?
I desire to purchase laboratory scale- biscuit manufacturing machine- rotary/ wire cut/ deposit type??
Any suppliers/ equipment manufacturers for India???
Vanilla Wafers
Hi
Please some one can explain the definition of Vanilla Wafers ?
Role of dimension of biscuit in product packaging
hello everyone this is Rohit Agrawal I am a student of 8th semester Btech(food tech) and currently I am doing my project from parle biscuit pvt ltd.My project topic is Role of dimension of biscuit in...
EMULSIFIERS FOR BISCUITS.
Is it possible to eliminate lecithin from recipe of short dough. How far it will affect the machinability and stress on the dough when it is processed?
If we substitute with DMG or SSL will it help?