Janssen F Series, Operating Instructions Manual

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With our Janssen Cookie Formers you can process a large variety of doughs
and recipes: Shortcrust pastries, such as Spekulatius, brown and white cakes,
shortbread, tea biscuits, but also salty, spicy shortbread doughs are some of the
common doughs that our customers process. With restrictions, ingredients such
as chopped nuts, almonds or chocolate chips are also possible. In addition, mar-
zipan, fondant, sugar paste, printen and gingerbread can be formed very well.
For the production of cake and cake bases, more elastic shortcrust dough is
used and offers an efficient and dough-friendly alternative to the classic roll-out
processes.
Our recipe book shows you selected recipes which you can process very well
with our Janssen pastry moulding machines. Since doughs are generally com-
posed of different natural ingredients, the dough properties can have diffe-
rent effects depending on the origin of the ingredients. Therefore, the recipes
presented serve as a basis, which may have to be adapted depending on the
moulding result.
We wish you a lot of joy with our Janssen Cookie Formers .
Content Dough variety & recipes
Basic ingredients
fat, flour and sugar
6
Processing of shortcrust
doughs 12
Fine shortcakes 14
Delicate shortcrust
doughs 26
Cake bases &
endless doughs 36
Gluten-free
recipes
Gingerbread
& Printen
Marzipan &
sugar paste
Savoury
pastries
40
44
50
54
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