Janssen F Series, Operating Instructions Manual

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kneader and then fold in the sugar.
This makes the mixing go faster.
Fats
Branded butter or a firm baking
margarine is particularly suitable as
fat. When using clarified butter, an
emulsifier should always be added so
that an homogeneous mixing of the fat
and liquid can be achieved. When
substituting clarified butter in a recipe
calling for butter, the missing liquid
must be accounted for.
Guideline value:
1000 g of butter is equivalent to 800 g
of butterfat and 200 g of water or
milk.
Soft margarines are less suitable. The
cookies are pushed together on the
blade and also usually stick to the
roller.
Dough test
If you take the finished dough in your
hand, you should be able to rub it
between two fingers without having it
stick.
Do a test with a handful of dough:
Press a piece of dough firmly into the
roller and try to pull it out again. If
this works, the nature of the dough
suggests forming will be smooth and
achievable without the use of heating.
If the dough is difficult to remove from
the roller and dough residues remain,
at least use of the roller heating will
be necessary or a change of dough
may be called for.
Recipe modification
Often small modifications in the
recipe or preparation are sufficient
without changing the flavour:
If, for example, a shortcrust with
whole egg is too soft for processing,
you can omit the egg white and thus
significantly reduce the liquid content
without changing the taste.
Another example would be the sticking
of the shortcrust in the pattern roller
caused by insufficient dough binding.
The binding can be increased by a
slightly longer kneading time (if
necessary with the addition of a small
amount of water).