Storage & Handling
Storage at -18°C or colder.
Thaw under plastic overnight in a cold room (approx. 4-8°C) or for 60-90 minutes at room temperature. Shape the piece of dough round and place in the enclosed bun tin. Ferment for about 60-80 minutes in a proofing cabinet (37°C, 70% humidity). Bake for 9-12 minutes at about 170°C. NOTE! Baking times and temperatures are guideline values depending on the oven.