Home
/
People
/
Santiago Marino
Santiago Marino Biscuit Technology Consultant and Consultant
Santiago Marino
Biscuit Technology Consultant
525 biscuits
Show User Info
Latest activity
All (46) Articles (3) TechTalk (40)
Santiago Marino
Sugar topped biscuits (Little Hearts)
Hi everyone, during the development process I`ve faced a problem sprinkling sugar on cracker. I would like to get the result like in the product in the link https://www.artiach.es/p/princesa What is t...
Santiago Marino
Supplier for printing belt for reciprocating cutter
We are looking for a supplier for a printing belt for a biscuit line with reciprocating cutter. The current belt is made from 100% cotton yarn, both in the weft and warp. It is open-ended, not endless...
Santiago Marino
Supplier for printing belt for reciprocating cutter
We are looking for a supplier for a printing belt for a biscuit line with reciprocating cutter. The current belt is made from 100% cotton yarn, both in the weft and warp. It is open-ended, not endless...
Featured products
Biscuits Arnott’s Tim Tam Original produced by Arnott’s Group
Arnott’s Group
Arnott’s Tim Tam Original
Arnott`s Tim Tam Original. Tim Tam biscuits are Australia`s most loved chocolate biscuits. Made with a unique combination of two biscuits...
Biscuits Choco Cookies produced by Koestlin HR
Koestlin HR
Choco Cookies
Tea biscuits with big chunks of chocolate and a subtle hint of orange. Pure chocolate paradise.
Santiago Marino
How to Keep Filled Naked Wafer Sticks Crisp?
What are the most effective requirements to mitigate filled naked wafer sticks fropm becoming soggy ? Should the cutting and packaging areas have RH% and temperature control? Can we control HR% inside...
Santiago Marino
Cookie Sandwich
Hi, I came across a cookie sandwich in the market. Please refer to the picture below: https://www.taobao.com/list/item/763748001025.htm?spm=a21wu.10013406.taglist-content.8.64ee69712ccNAr The sur...
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?
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 companies
Agriflex Equipment Manufacturer from Italy logo
Agriflex
For 50 years Agriflex has been designing, manufacturing and installing systems for ingredients autom...
Italy
Culture Compass Consulting from United Kingdom logo
Culture Compass
Culture Compass is a consultancy that offers support to individuals, teams, and organisations
United Kingdom
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
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...
1 2