Janssen F Series, Руководство по эксплуатации

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14.3.1 General information about
dough preparation
Before you prepare a larger quantity
of dough, please use a smaller
quantity for a forming and baking trial
run. Fats vary so widely today that it is
hardly possible to give a general
recommendation. Our recipes refer to
the consistency of branded butter or a
firm baking margarine.
(
See the "Janssen recipe book"
)
Baking temperature
The baking temperature for cookies is
usually 180 to 200 °C.
Baking time
The baking time is approx. 8 to 12
minutes, depending on the size and
thickness of the cookies.
Dough temperature
The best dough temperature for
doughs with a high fat content is
between 14 and 18 °C. You can achieve
this by freezing the flour and
processing the other ingredients at
room temperature.
Dough resting
In principle, however, it is still best to
prepare the dough one day in advance
so that the sugar can incorporate fully
and the dough does not stick in the
pattern roller (especially with regard
to the sugar content). Store the dough
overnight in a cool place (not in the
freezer), covered with a linen cloth (not
a plastic foil), so that the dough
does not sweat, become moist and
stick to the pattern roller.
Before forming, it is recommended
that the dough be kneaded once again
briefly.
Dough feeding
Depending on the consistency of the
dough, you can put the dough into the
hopper in slices, as crumbs or clods
or press it through the bars of the
hopper grid.
Sequence for preparation
All doughs should be mixed in the
following order:
First mix the fat, sugar and liquid
together well and then add the flour
with the raising agent and spice. The
dough should be kneaded until all the
ingredients have worked together
well.
Note: In contrast to the general
approach for preparation, for small
quantities of dough you should mix the
fat, liquid and flour in the spiral