Very easy to use bread roll stamps. Perfect size for large (2.5-3.5 oz or 80-100 g) bread rolls. Stamp is 3.5″ or 9 cm in diameter, burger bun size. Uses: Marking = Punch the stamp 3/4 through the dough and dip in topping Cutting= Dip the whole roll in one topping Punch the stamp all the way through and separate the pieces. Do that for each individual topping, reassemble the rolls. Use with potato starch, so the cuts don’t close back up and push the stamp in 3/4 deep. FOR CONCHA BREAD: Even the stamp is only 3.5″ diameter it will cover your bread very well. While the bread is rising the pattern spreads evenly over the whole bun which is now ca. 5″ in diameter. Not Dishwasher safe!