ABOUT THIS COURSE

  • Solve Production Challenges

    Address common issues like sticking, breakage, and inconsistencies with solutions given by industry expert Santiago Marino

  • Improve Efficiency and Precision

    Understand key parameters to maximize output while maintaining product consistency.

  • Advance Your Knowledge

    Deepen your understanding of rotary moulding technology and its critical role in biscuit production.

COURSE CURRICULUM

  1. 1

    • Welcome to the Rotary Moulding in Biscuit Production Course!
  2. 2

    • Introduction
  3. 3

    • What Is Rotary Moulding

    • Why Is Rotary Moulding Used In Biscuit Production?

    • Advantages And Disadvantages Of Rotary Moulding

    • Components Of A Rotary Moulder

    • Types Of Rotary Moulders
  4. 4

    • The Rotary Moulding Process

    • Dough Handling And Feeding

    • Moulding And Extraction

    • Transfer And Panning
  5. 5

    • Dough Characteristics

    • Mixing Equipment

    • The Mixing Process

    • Dough Handling And Conditioning

    • Dough Temperature And Humidity Control
  6. 6

    • Rotary Moulder Setup And Adjustment

    • Dough Piece Weight And Shape Control
  7. 7

    • Dough Piece Weight And Shape Variation

    • Dough Piece Defects

    • Biscuit Quality Control

    • Troubleshooting
  8. 8

    • Soft Biscuits

    • Butter Biscuits

    • Filled Tartlets

    • Printed Biscuits

    • Rotary Moulder With Divided Hopper And Moulding Roll

    • Two Colour Biscuits

    • Heavy Duty Rotary Moulders
  9. 9

    • Safety

    • Hygiene and Sanitation

    • Maintenance

    • Rotary Moulders With “Open” Design
  10. 10

    • Final Assignment
  11. 11

    • Thank You For Completing the Rotary Moulding in Biscuit Production Course!

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.