Frozen dough balls and gum lines

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?

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Have you tried tossing rather than pressing? It would result in a less compressed surface.

BTW, you do not need to start a new topic to continue the discussion.