Janssen F Series, Руководство по эксплуатации, Страница: 288 / 315

9
»Flour«
Although wheat flour is the most widely
represented ingredient in terms of
quantity, it plays a subordinate role in
the production of short crust dough.
The formation of an adhesive network
is usually undesirable, as this leads to
undesired compression and thus to
pastry defects. As a rule, shortcrust
pastry should have a plastic consistency
and be easy to roll out and form.
This usual production practice is
recommended for the production of
small baked goods with Janssen Cookie
Formers. In the production of dough bands or
cake bands, on the other hand, a slightly
elastic dough can have advantages with
regard to the forming result.
As a rule, wheat flours with a grinding
degree of between 0 and 65 % and a
mineral content of up to 630 mg (based
on 100 g dry matter) are used.
fruit peel and seed peel
In addition, we recommend the use
of low tack flours with medium flour
ratios, which are listed in the following
example of a Type 550 flour:
» Degree of milling: 0 - 65 %
» Mineral content 510 - 630 mg
to 100 g dry matter
» Moisture content: 13 - 15 %
» Protein content:
- biscuit flour 8 - 11.1 %
- normal flour 11,2 - 13 %
» Wet glue content: 25 - 30 %
» Number of cases: 250 - 320 sec
seedling
aleurone layer
flour body
seed hair
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