Janssen F Series, Operating Instructions Manual

Page: 204 / 315

4
1.1 Requirements for the correct forming
of biscuits and dough bands
The Janssen Cookie Formers are optimally set at the
factory for perfect biscuit shaping and tested before
delivery according to a standardised inspection routine.
Faultless forming is carried out with a 1-1-2 shortcrust
pastry, which has proven itself for decades for the basic
setting of the machine.
The Janssen Cookie Formers can handle versatile doughs.
The recipe as well as the preparation of the dough largely
determine the workability and quality of the finished
product.
The processability of the doughs essentially depends on
the following 7 factors:
• Selection of ingredients
• Preparation procedure
• Processing temperature
• Ambient atmosphere
• Kneading time
• Resting time
• Processing parameters during
forming
For reference, we would like to refer to our recipe book.
There you will find versatile recipes that can be processed
with our Janssen Cookie Formers. You can use these
recipes as a reference to your desired recipes as a basis.
( see chap. 18 of the operating instructions)
In the following, the essential criteria for a mechanically
correct setting of the machine for forming are explained
here.
This is essentially defined by:
1) The correct mounting of the forming rollers (especially
when using forming roller adapters for older Janssen
forming rollers of the previous K-series.
2) The correct basic setting of the knife/knife shaft to the
kneading roller.
3) The pastry thickness knife setting with the adjusting
wheel, with which the fine adjustment of the pastry
thickness can be made during operation..
( see »jan_anl_F250_450_600_Forming_knife_setting_2022_EN.pdf«)