Janssen F Series, Operating Instructions Manual

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3.4 Product types
in the process
Janssen cookie formers process
prefabricated doughs, such as
shortcrust doughs, gingerbread
doughs and marzipan. After the
cookies have been formed on baking
sheets, they are typically baked and
then packaged for consumption or
shipping (see figure on the next page).
Janssen cookie formers can also be
integrated into production lines.
3.5 Characteristics of the doughs
Janssen cookie formers can process
a wide range of doughs. The recipe as
well as the preparation of the dough
have a significant influence on
processability and the quality of the
finished product.
The processability of the doughs
depends mainly on the following 7
factors:
• Selection of ingredients
• Preparation procedure
• Processing temperature
• Ambient atmosphere
• Kneading time
• Resting period
• Processing parameters during
forming
We would like to mention our recipe
book as a reference. There you will
find versatile recipes that can be
processed with our Janssen cookie
formers. You can use these recipes as
a basis with reference to the recipes
you desire.
( see section 18, p. 181)
Examples:
Dry shortcrusts (1-1-2):
Sugar-rich shortcrusts (2-1-3)
High-fat shortcrusts (1-2-3)
Chocolate shortcrusts
Vanilla crescents
Marble cookies
Speculaas biscuits
Cake doughs
Linzer biscuits
Gingerbread doughs
Printen doughs
Cheese biscuits
Marzipan
Pet food
Shortbread
Almond-shaped cookies