ABOUT THIS COURSE

  • STUDY PROGRAM

    Explore extrusion and wire cutting with expert guidance from Santiago Marino. Designed for seasoned professionals, this course dives deep into strategies for optimizing biscuit production.

  • MASTERING EXTRUSION AND WIRE CUTTING

    Learn the principles and techniques of extrusion, ensuring consistent and high-quality biscuit shapes and textures. Explore the mechanics of wire cutting, and techniques to optimize biscuit uniformity and quality.

  • ADVANCED LEARNING

    The Extrusion and Wire Cutting course is tailored for those seeking to enhance their expertise. Designed for seasoned professionals and industry experts, this advanced course provides in-depth insights and practical applications to keep you abreast of the continually evolving world of biscuit production.

COURSE CURRICULUM

    1. Pre-Course Survey

    1. Why Is Extrusion And Wire Cutting Used In Biscuit Production?

    2. Advantages and Disadvantages of Extrusion and Wire Cutting

    3. Components of an Extruder and Wire Cutter

    4. Types of Extruders and Wire Cutter

    1. The Extrusion and Wire Cutting Process

    2. Dough Handling and Feeding

    3. Transfer and Panning

    1. Dough Characteristics

    2. Mixing Equipment

    3. The Mixing Process

    4. Dough Handling and Conditioning

    5. Dough Temperature and Humidity Control

    1. Extruder and Wire Cutter Setup and Adjustment

    2. Dough Piece Weight and Shape Control

    1. Dough Piece Weight and Shape Variation

    2. Dough Piece Defects

    3. Biscuit Quality Control

    4. Troubleshooting

ABOUT THIS COURSE

  • 30 lessons
  • Duration: 2 hours, up to 2 weeks
  • Certificate of Completion

INSTRUCTOR

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.