ABOUT THIS COURSE

  • STUDY PROGRAM

    Explore advanced rotary moulding techniques with expert guidance from Santiago Marino. Designed for seasoned professionals, this course dives deep into strategies for optimizing biscuit production.

  • MASTERING ROTARY MOULDER OPERATIONS

    From understanding dough preparation techniques to mastering quality control measures, this course equips seasoned professionals with the skills needed to optimize rotary moulder performance and ensure product consistency.

  • ADVANCED LEARNING

    Rotary Moulding course is specially designed for those aiming to elevate their expertise. Geared towards experienced professionals and industry insiders, our advanced course offers insights, and practical applications to help you keep up with ever-evolving world of biscuit production.

COURSE CURRICULUM

    1. Welcome to the Rotary Moulding in Biscuit Production Course!

    1. Introduction

    1. What Is Rotary Moulding

    2. Why Is Rotary Moulding Used In Biscuit Production?

    3. Advantages And Disadvantages Of Rotary Moulding

    4. Components Of A Rotary Moulder

    5. Types Of Rotary Moulders

    1. The Rotary Moulding Process

    2. Dough Handling And Feeding

    3. Moulding And Extraction

    4. 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. Rotary Moulder Setup And Adjustment

    2. Dough Piece Weight And Shape Control

ABOUT THIS COURSE

  • 35 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.