Storage & Handling
Storage at -18 °C or colder.
Thaw overnight in refridgerator (approx. 2°C) or 60min in room temperature. Shape the dough piece round and place in the bun form. Proof approx. 45-55 minutes in proofing cabinet (35-37°C, r.H. 70%). Bake 6-8 min at about 200-205°C