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Roberto Pineda Baking, Biscuits and Snacks Consultant

Biscuit, Crackers Consultant Ex PepsiCo R&D Sr.Director
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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.
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TechTalk Activity by Roberto Pineda Baking, Biscuits and Snacks Consultant
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Post bake jam deposite on cookie
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 17.08.2019.
sesame / wheat germ rancid issue
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 06.08.2019.
resolved
Lecithin substitute for gluten free lat wafer sheets
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 01.07.2019.
Lecithin substitute for gluten free lat wafer sheets
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 01.07.2019.
Lecithin substitute for gluten free lat wafer sheets
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 01.07.2019.
struggling to source die inserts
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 22.06.2019.
gluten free wafer problem
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 08.10.2018.
What is a high fructose corn syrup relative sweetness?
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 05.10.2018.
Regarding : Less Invert syrup usage in biscuit making
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 28.09.2018.
dough stick on forming roller
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 08.08.2018.
Long term course to learn biscuit technology in depth.
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 06.08.2018.
Potato biscuit
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 03.08.2018.
resolved
Replacement for INS102
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 03.08.2018.
Vertical spindle mixer for sponge dough
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 24.07.2018.
Oil Spray and Lye Bath
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 24.07.2018.
Savoury cracker biscuits
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 24.07.2018.
micro ingredients dosing systems for biscuits mixers
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 23.07.2018.
Biscuit Stacking
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 11.07.2018.
Biscuit Stacking
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 11.07.2018.
oven burners flame intensity
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 08.07.2018.
How can i extrude sprinkle sized pretzel dough?
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 08.07.2018.
Chocolate Filling
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 04.07.2018.
Regarding the shelflife
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 30.06.2018.
resolved
I desire to purchase laboratory scale- biscuit manufacturing machine- rotary/ wire cut/ deposit type?
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 24.06.2018.
Vanilla Wafers
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 24.06.2018.
Role of dimension of biscuit in product packaging
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 16.05.2018.
EMULSIFIERS FOR BISCUITS.
by Roberto Pineda Baking, Biscuits and Snacks Consultant on 16.05.2018.
resolved
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