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.

Put them in a plastic bag and let them sit in the sun

Flagging this as spam was a good way to encourage new members

Would it help to put towels down on the bottom of the pan (over the perforations) and put the bread atop the towels? It seems to me that the towels just might soak up the moisture instead of the bread doing so.

Pay no attention to the spam paranoiac.  There are several actual Hot Dog sellers here who can help you.  Maybe chicagostyledog will see your post and give you some proper advice.  He’s a PhD, (Professor of Hot Dogs) you know.

Buddy

Put them in a plastic bag and let them sit in the sun

Would it help to put towels down on the bottom of the pan (over the perforations) and put the bread atop the towels? It seems to me that the towels just might soak up the moisture instead of the bread doing so.

I believe many Hot Doggers that do this will turn 2 or 3 buns traverse to the pan (bun stack) then stack good buns on top.   The bottom 2 or 3 buns are sacrificed.

I put a bar towel under and on top of the buns…& .been doing this for 13 years

I realize this is old, but we use “bricks”.  Which is just old bread on the bottom that we don’t sell, and then the good stuff on top of that.  Works great!