Home
/
People
/
Santiago Marino
Santiago Marino Biscuit Technology Consultant and Consultant
Santiago Marino
Biscuit Technology Consultant
375 biscuits
Show User Info
Latest activity
All (41) Articles (3) TechTalk (35)
Santiago Marino
Optimal Baking Profile for Rotary Moulded Shortbread
Baking time:        7.0 minutesTemperatures of zone:     1st zone: 170C / 2.zone: 220 C / 3zone : 220C / 4th zone:200C / 5th zone: 185 CMoisture:           2.5 – 3.0%
Santiago Marino
Optimal Baking Profile for Rotary Moulded Shortbread
Can you advise of rotary moulded shortbread baking profile?
Santiago Marino
Improving Tenderness in Rotary Moulded Biscuits Without Changing Fat or Sugar
What do you suggest to improve tenderness on a rotary moulded biscuit without changing the amounts of fat and sugar? Emulsifiers, starch, other?
Featured products
Equipment 3 in 1 station produced by CEPI Spa
CEPI Spa
3 in 1 station
The 3 in 1 (weighing, filtering, blending) weighs the ingredient, separates air from product during pneumatic transport and at last blends,...
Equipment Mixer type RML produced by Apinox srl
Apinox srl
Mixer type RML
Tilting of the mixing bowl by means of mechanical devices, maximum tilting equal to 135° for the total discharge without the need of ope...
Santiago Marino
Improving Tenderness in Rotary Moulded Biscuits Without Changing Fat or Sugar
What do you suggest to improve tenderness on a rotary moulded biscuit without changing the amounts of fat and sugar? Emulsifiers, starch, other?
Santiago Marino
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Hi Santiago,A few options to play around with:sugar granulation indeedhydrocolloids can be an options (either waxy starch solutions or e numbers as xanthan, guar, cmc, hpmc all influence viscosity, ge...
Santiago Marino
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like...
Santiago Marino
Optimizing Scraper Knife Angle and Height in Rotary Moulders for Dough Weight Control
In some rotary mouldes there are two scrapper knife controls, angle and height. How to combhine these two to increase or decrease dough piece weight? What is the optimal knife scrapper initial default...
Santiago Marino
Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Som...
Santiago Marino
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside) Thanks
Featured companies
Reading Bakery Systems Equipment Manufacturer from United States logo
Reading Bakery Systems
Reading Bakery Systems is an international designer and manufacturer of baked snack food systems. Re...
United States
Jaffa Crvenka Biscuit Manufacturer from Serbia logo
Jaffa Crvenka
We are Jaffa, one of the largest sweets and snacks manufacturer in the West Balkans.
Serbia
Santiago Marino
Gluten Free Cracker
We produce GF crackers which are oat, maize and rice flour based. Usually we cut to a slight oval (2mm), to accommodate the shrink back that happens, to ultimately get a round shape post bake. Dough...
Santiago Marino
Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
Santiago Marino
Best Practices for Cleaning a Stencil Hopper
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
Santiago Marino
Optimal Temperatures for Cream-Filled Sandwich Biscuit
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
Santiago Marino
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
Santiago Marino
Vegetable palm Shortening melting point
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
Santiago Marino
soft dough cookies
when l say a bone am referring to the centre part of the cookie that appears raw and not fully baked
Santiago Marino
Soft Dough Cookies
How do l eliminate a bone on my biscuits cookies? If l increase the heat, the biscuits get burnt.
Santiago Marino
Grisbi from Vicenzi
We are studying the possibility of making Vicenzi's Grisbi. https://www.matildevicenzi.com/types/grisbi/ It seems that the filling is quite fluid. 1. How can this filled cookies be formed (co-extruder...
Santiago Marino
Grisbi from Vicenzi
We are studying the possibility of making Vicenzi's Grisbi. https://www.matildevicenzi.com/types/grisbi/ It seems that the filling is quite fluid. 1. How can this filled cookies be formed (co-extruder...
Santiago Marino
Hard and soft dought biscuit production
Hi biscuit people! We are looking for experimented consult that can work with our company on a business plan, recipes and cost studies. Thanks
Santiago Marino
Hard and soft dought biscuit production
Hi biscuit people! We are looking for experimented consult that can work with our company on a business plan, recipes and cost studies. Thanks
Santiago Marino
Cracker Flakiness
Hi, Needed input to get more flakiness and open texture in Mini Crackers. Tried dusting High Heat & High Moisture Initial zones Oven Profile Use of enzymes like Proteases, Amylases and Arabina...
Santiago Marino
Two Examples of Wire-Cutting Mechanisms
Two Examples of Wire-Cutting Mechanisms
While there is a wide variety of wire cutting systems for biscuits and cookies, the following two - illustrated very schematically in the video - are the most commonly used for large-scale industrial...
Santiago Marino
Optimizing Cream-Filled Savoury Biscuits: Tips for a Smooth Process
Optimizing Cream-Filled Savoury Biscuits: Tips for a Smooth Process
Learn about the technological challenges in handling high-viscosity savoury creams and the equipment adjustments required for successful production.
Santiago Marino
The Ideal Conditions Temperature and Humidity
Hello everyone, I would like to get your opinion on the ideal conditions (temperature and humidity) when producing butter biscuits (with or without chocolate) and crackers? What are the best c...
Santiago Marino
Used cracker line for sale
Hello experts! I would like to ask you, we have an old cracker line for sale. Where can I advertise the line to find a potential buyer?The line was manufactured in 2005, Laser biscuits ItalyThree roll...
Santiago Marino
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14%...
Santiago Marino
Making a Biscuit Softer and Less Sweet
How can l make my loose biscuit softer and less sweet?
Santiago Marino
Drying of iced biscuits
Hi all!What are the recommended drying conditions (T°, HR%, time) for iced biscuits like Fox's Party Rings?
Santiago Marino
Oven Energy Efficiency – How to Measure It and How to Improve It
Oven Energy Efficiency – How to Measure It and How to Improve It
Improving oven energy efficiency benefits the company and the environment by reducing gas consumption and promoting resource conservation.
1 2