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FAQ's

Why is my bread sticking?

There are only 3 possible reasons for sticking issues:

    1. Do not retard or thaw dough sticks in Metal Forms. Use bulk method of overnight retarding on flat sheet pans.

    2. Pans need to be dry before use. Be sure there are no water droplets left in the cavity perforations. Excess water between the pan and dough piece can lead to sticking.

    3. Per Operational Procedure, check to be sure dough temperature is within 50-55deg F when going into the proofer

Why is the bottom of the bread round? It can roll when placed on a flat surface.

    Subway FWH tested and specified the rounded bottom shape. This pan was specifically designed to produce bread with better bottom crust development and a traditional French Baguette shape.

      The pans do not sit perfectly when placed in the open air cooling racks.

          Metal Forms fit into all approved cooling racks, however many of the existing racks were designed for flat pans. There can be a short adjustment period as the store associates adjust to placing the Metal Forms on racks.