Janssen F Series, Operating Instructions Manual

Page: 222 / 315

22
5 Optimal dimensions for
good forming:
5.1 General information on
pastry dimensions
The ideal dimensions of the biscuits
for optimal forming are very depen-
dent on the dough properties.
The illustration on the right shows the
usually uncritical and critical dimensi-
ons, depending on the outer dimensi-
ons and the height of the biscuit. The
blue areas are usually uncritical, the
red ones should be checked in any
case with an additional test with the
actual dough!
Depending on the characteristics of
the dough, this information can of
course also be incorrect. Marzipan or
soft gingerbread fills the forming
roller for thick biscuits much better
than a dry, tough shortcrust pastry.
Biscuit l
ength L (mm)
0
0
Biscuit height H (mm)
1 2
usually uncritical dimensions
critical dimensions that should be
checked with a test roller in any case!
Exemplary exceptions (verification with test roller successful)
3 4 5 6 7 8 9 10 11 12 13
10
20
30
40
50
60
70
80
90
100
110
120
L = max. 345
1.
2.
3.
4.
H
L