Lin Carson, PhD
Keymaster
@lin-carson
Post count: 41

@tahirkhan Your formula is over oxidized and too strong. This is evidenced by the white heels of your bun products. Because your dough is so strong, it is dry, and probably incorporating a small bubble at the rounder bars. You have a panning issue too, where your belts are faster than your pans, hitting on the front of the bun, pushing the bubble forward. I say reduce the gluten (Its really high at 3%)to 1%, or cut your oxidizing system (not sure where it is in your formula). What type of flour are you using, and is there ascorbic acid or ADA in your flour?