Janssen F Series, Operating Instructions Manual

Page: 215 / 315

15
Possible activities:
If the dough should be too soft for forming, the following
activities can help, the cause:
Note on 1) The dough is too warm:
Warm dough is usually softer than cold dough.
Cooling the ingredients before preparation or cooling the
prepared dough can increase the firmness of the dough.
For example, reducing the temperature of the dough from
20°C to 15°C can make a big difference.
Note on 2) The dough has too much liquid:
Liquid and fat make the dough soft. If the dough is too soft,
check whether the amount of liquid or fat can be reduced.
Alternatively, it may help to increase the amount of flour.
Note on 3) The dough has unsuitable fats:
We recommend hard butter or hard margarine. Soft,
spreadable fats are unsuitable for forming with our
machines. Clarified butter, vegetable fat or shortening can
also be critical. As a rule, butter is less sticky than
margarine.
Note on 4) The dough was kneaded too long:
Shortcrust dough, consisting of sugar, fat and flour,
becomes more binding as the kneading time progresses.
At the beginning, the dough is quite grippy, but still has
very little binding. The longer you knead the dough, the
more binding is created in the dough and it becomes more
elastic. If the dough is kneaded too long, it loses its
binding and becomes crumbly. The dough is then over-
kneaded, has no more aroma and is tasteless after
baking.
Note on 5) The dough is too tough and elastic:
In our Janssen recipe book, we give a rough guide to
which recipes are suitable for processing in our Cookie
Formers. Of course, infinite variations of recipes are
possible and not every one is suitable.
Other recipes, such as yeast dough, are not suitable
because the dough is too tough and elastic.