Storage & Handling
Storage at -18 °C or colder.
Thaw over night in refridgerator (approx. 2°C) or 60min in room temperature. Shape the dough piece round and place in the bun form. Proof approx. 60 minutes in proofing cabinet (35-37 °C, r.H. 70%). Bake 8-12 min at about 180 °C