Santiago Marino
Biscuit Technology Consultant
375 biscuits
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Bio
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/
Achievements
Biscuit Graduate
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User points
Biscuits 375
Resolved questions 60
Tech talks questions 25
Published articles 40
Conference lecture 100
Biscuit People Academy 150
Latest activity
Santiago Marino
answered a question
14 September 2023
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
answered a question
14 September 2023
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
answered a question
13 September 2023
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?
Featured products
Errebi Technology
Rotary Cutters
The Errebi rollers with interchangeable rings for rotary moulding machines were developed through fine precision work.
They guarantee per...
Koestlin HR
Saltas Pretzels
This salted product is an ideal snack for both children and adults, but can also be served with drinks in bars or at cocktail parties.
Santiago Marino
answered a question
13 September 2023
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
answered a question
02 September 2023
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
answered a question
02 September 2023
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
answered a question
28 August 2023
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
answered a question
27 August 2023
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
answered a question
26 August 2023
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!
Featured companies
Santiago Marino
answered a question
26 August 2023
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
joined
11 August 2023
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/