Baking Process for Hot Dog Rolls


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Hello!
We are intending to set up 4500 pcs per hour production line of hot dog rolls (160mm long, 85 gms weight).

I wish to know whether Intermediary Proofing necessary?
Can we avoid it by using enzymes in the dough or providing some resting time on the belt rather than passing thru Intermediary Proofing chambers?
Our temperatures range 20 to 35 degree Celsius.

Please help.
 
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