We have a conveyor oven and are currently using frozen dough balls. We press them at 150 degrees. I think I finally have the dough balls at the right stage. Cooler 2 days, room temp before we press them and them let them relax on the screens for awhile before we bake them. BUT I still have a slight gum line…What else can I do?
Sent from my SCH-R530U using Tapatalk