Janssen F Series, Руководство по эксплуатации

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2) The dough does not stay
on the kneading roller. The dough is probably too dry and
cannot adhere to the kneading roller,
or there is another – usually softer
– dough from the previous production
on the kneading roller that will not
bond with the new dough. Keep the dough softer by adding fat or
liquid.
3) The dough stays on the
kneading roller, but
accumulates on the knife. 1) The dough is probably too
soft and cannot slide over the
cutting blade.
2) The dough is probably too
soft because the dough
temperature is too high and
it cannot slide over the cutting
blade.
1) Keep the dough firmer by
removing fat or liquid.
2) Process the dough slightly
cooler. High-fat shortcrust doughs
with a lot of egg, such as
crescent doughs, are generally
best processed at a dough
temperature of 11-14 °C.