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Santiago Marino
Santiago Marino Biscuit Technology Consultant and Consultant
Santiago Marino
Biscuit Technology Consultant
165 biscuits
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All (22) Articles (3) TechTalk (18)
Santiago Marino
Filled cookie depositor
Hi biscuit people! Very famous Biskrem brand launched mini filled cookies "biskrem mini". It's first time we are looking for a such small filled cookies 3 grams per piece. Do you know a produce...
Santiago Marino
Filled cookie depositor
Hi biscuit people! Very famous Biskrem brand launched mini filled cookies "biskrem mini". It's first time we are looking for a such small filled cookies 3 grams per piece. Do you know a produce...
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...
Featured products
Ingredients BISCUIT+ produced by Innesto Group
Innesto Group
BISCUIT+
- EXTENSIBLE DOUGH, ENABLING UNIFORM SHAPING- ENHANCES BROWNING WITH A UNIFORM COLOUR- REDUCE SHRINKAGE&BREAKAGE AND THUS COST- IMPROVED...
Equipment IX-GN produced by Ishida Europe Limited
Ishida Europe Limited
IX-GN
NEW:  IX-GN-4044: high-performance X-ray inspection system This new top-of-the range X-ray model offers the optimum sensitivity for...
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? My current recipe is: 134kg flour,39kgs rough sugar,15kgs icing sugar,18 kg fat,1kg salt, 700g bicarbonate soda,3.5 litres syrup,140grammes sod...
Featured companies
AB Enzymes Ingredients from Germany logo
AB Enzymes
Since 1907 AB Enzymes is a leading industrial biotech company specialized in enzymes and application...
Germany
yummex Middle East Events from United Arab Emirates logo
yummex Middle East
THE EVENT FOR SWEETS & SNACKS PROFESSIONALS - Dubai, 29-31 October 2019, www.yummex-me.com
United Arab Emirates
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.
Santiago Marino
UNIFORMITY ON THE EXTRUDER
Hello everybody,by testing an extruder for gluten free sticks (5 mm), I could not get a uniformity to all 70 rows.Any potential proposal to solve the issue will be much appreciated.
Santiago Marino
UNIFORMITY ON THE EXTRUDER
Hello everybody,by testing an extruder for gluten free sticks (5 mm), I could not get a uniformity to all 70 rows.Any potential proposal to solve the issue will be much appreciated.
Santiago Marino
Sodium metabisulphite
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
Santiago Marino
Sodium metabisulphite
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
Santiago Marino
Using Hot Air to Prevent Dough Sticking in Gauging Rolls: Is it the Best Option?
In one of my travels, I saw a factory using hot air on the cracker dough surface, between gauging rolls. Is this the best option when compared with room temperature or cold air, for mitigating dough s...
Santiago Marino
Water Crackers
Would like to know if someone can help with the best mixing and fermentation process for Water Crackers and how to get the best results of bubbles without blisters.Thank you
Santiago Marino
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b)...
Santiago Marino
Wafer Cream Consistency - How to Get Heavier, and Harder Cream?
Our wafer cream is light, (s.g. 0.9) (we are mixing the cream with a beater in a planetary mixer) and soft. We would like to get a cream with totally different eating quality. Please advise how we can...
Santiago Marino
Soft and Chewy Cookies
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
Santiago Marino
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b)...
Santiago Marino
Over 25 years of experience in the biscuit industry, in R&D, Process, and Technology & Engineering, in Argentina, Belgium and Spain. http://www.linkedin.com/in/santiago-marino-btc/