Janssen F Series, Operating Instructions Manual

Page: 203 / 315

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Content
1 General information on forming:
1.1 Requirements for the correct
forming of biscuits and dough bands ........................... 4
1.2 Moulding principle of the
Janssen F-Series Cookie Formers................................ 5
2 Biscuit thickness setting with the correct
basic setting of the knife:
2.1 Correct shaping .............................................................. 6
2.2 Forming too thin ............................................................. 8
2.3 Forming too thick ...........................................................10
3 Dimensional accuracy during forming:
3.1 Tolerable dimensional deviations during shaping
forming due to different doughs ..................................12
3.2 Tolerance range .............................................................12
3.3 Test roller ........................................................................13
4 Faulty forming:
4.1 Uneven forming due to soft doughs ............................14
4.2 Uneven forming due to sticky doughs ........................16
4.3 Uneven forming due to doughs that are too dry
or too firm .......................................................................18
4.4 Uneven forming due to doughs that
are too tough ................................................................. 20
4.5 Uneven forming due to too thick biscuits ................... 20
4.6 Uneven forming due to too small biscuits .................. 21
5 Optimal dimensions for good forming:
5.1 General information on pastry dimensions ............... 22
5.2 Flat and thick biscuits ................................................. 23
5.3 Large and small biscuits ............................................. 24
6 Forming and warranty
6.1 Requirements for perfect shaping of the
forming of the pastries .................................................. 25