Janssen F Series, Operating Instructions Manual

Page: 289 / 315

11
»Sugar«
In addition to fat, sugar is responsible
for the characteristic sensory properties
of shortcrust pastries.
By using different types and quantities
of sugar, the properties of the pastry
can be significantly influenced.
As a rule, fine-grained sugars and icing
sugar are used. The latter is particularly
recommended if the dough is to be
processed directly without storage. By
adding larger amounts of sugar, baked
goods with clearer structures can be
produced, which, however, have a har-
der break.
higher fat content
(1:2:3)
higher sugar content
(1:1:2)
10