Janssen F Series, Operating Instructions Manual

Page: 219 / 315

19
Possible activities:
If the dough should be too dry or firm, the following
activities can help, depending on the cause:
Note on 1) The liquid or fat percentage is too low:
If the dough is too dry, the fat or liquid percentage should
be increased. For reference, use the basic recipes in our
Janssen recipe book
( see »Janssen Recipe book«).
Note on 2) The dough is too cold:
If the dough is too cold and therefore too firm, it cannot be
pulled through the rollers and shaped evenly. 1-1-2
shortcrust pastry is usually at room temperature, 1-2-3
shortcrust pastry should be slightly cooler (13-17°C).
Generally, the dough should feel grippy and smooth
( see »Janssen Recipe book«)
.
Note on 3) The dough is kneaded too short:
If the dough was kneaded too short, there was no binding
in the dough. The sugar must bind with the butter and
flour during kneading. For shortcrust pastry, we recom-
mend making the dough one day before processing so that
the dough can develop the necessary binding.
Note on 4) The percentage of emulsifiers is too high:
If the shortcrust pastry has too much binding (for examp-
le, due to too much egg), the dough will not be absorbed
into the forming rollers. The emulsifier content should
therefore be reduced somewhat.