Your customers will thank you for offering clean label bread and buns but remember to turn that humidity down in your proof box. Natural Enzymes have replaced the chemical additives and DO NOT like a harsh environment.
If your proof box has standing water in the bottom, or your pans have water dripping on the bottom, the box is too wet. The buns will flatten out and appear to be melting. If the box cannot be adjusted, proof for 20 minutes, remove and let dry, and place back in to finish to desired size. Bake for 11-13 minutes at 375˚ F in a conventional oven, 360˚ F in a rack oven, or 335˚ in a convection oven.