Gentlemen:

I have a business in Mexico where I sell Tortas (sandwiches made with French bread). The French style bread is made specially for us with a soft crust so we can heat it using steam (we do not heat it our bread a griddle or grill). We have been using steam tables with perforated pans for this purpose, but the bread tends to soak up the steam and get mushy. Since you are in the Hot Dog business and steam your buns, I’m hoping you can provide some advice on how to reduce or eliminate this problem. Any and all suggestions will be highly appreciated!

Welcome to Roadfood! I hope that one of the answers is something that you can use. Most of us would love to see pictures of your product.