ABOUT THIS COURSE

  • Learn from an Industry Expert

    Benefit from Santiago Marino's advanced knowledge and practical insights into extrusion and wire cutting systems.

  • Enhance Production Efficiency

    Explore strategies to improve the efficiency and performance of your extrusion and wire cutting systems.

  • Advance Your Knowledge

    Gain specialized expertise in extrusion and wire cutting techniques for precision in biscuit production.

COURSE CURRICULUM

  1. 1

    • Pre-Course Survey
  2. 2

    • Why Is Extrusion And Wire Cutting Used In Biscuit Production?

    • Advantages and Disadvantages of Extrusion and Wire Cutting

    • Components of an Extruder and Wire Cutter

    • Types of Extruders and Wire Cutter
  3. 3

    • The Extrusion and Wire Cutting Process

    • Dough Handling and Feeding

    • Transfer and Panning
  4. 4

    • Dough Characteristics

    • Mixing Equipment

    • The Mixing Process

    • Dough Handling and Conditioning

    • Dough Temperature and Humidity Control
  5. 5

    • Extruder and Wire Cutter Setup and Adjustment

    • Dough Piece Weight and Shape Control
  6. 6

    • Dough Piece Weight and Shape Variation

    • Dough Piece Defects

    • Biscuit Quality Control

    • Troubleshooting
  7. 7

    • Two Colour Biscuits

    • Extruder With Divided Hopper

    • Jam Biscuits

    • Angled Machines

    • Special Cutting Devices
  8. 8

    • Safety

    • Hygiene and Sanitation

    • Maintenance

    • Extruders and Wire Cutters With “Open” Design
  9. 9

    • Final Assignment
  10. 10

    • Just one question stands between you and your certificate!

INSTRUCTOR

Santiago Marino

Santiago Marino holds a degree in Food Science and Technology from the Pontifical Catholic University of Argentina. In 1997, immediately after graduating, he joined Bagley, by then part of the Danone Group, as an R&D assistant. He has held various positions in R&D, Process and Engineering in Belgium, Spain and Argentina during his 25 years of experience in the biscuit industry with Danone, Mondelez and Arcor. He has carried out projects in Argentina, Brazil, Chile, Angola, Belgium, Czech Republic, Portugal and Spain, working with the leading OEMs, from ingredient handling to palletising, including the implementation of 16 new lines. He is experienced in a wide range of products including crackers, biscuits, cookies, sandwich biscuits, "alfajores", wafers, extruded snacks, wet fried snacks, popped snacks, rusks, breakfast cereals and cereal bars.