Can anyone out there help me please?

A local cafe has asked me if I can provide some small brioche (dough weight 80g) for sale through the spring/summer period - I may have to supply up to 40 at a time. I always use Floyd's great 'Lazy Man's' Recipe.

How would members go about baking these? I currently bake a couple of dozen for market using individual moulds in our domestic convection oven but it's very labour intensive and moulds tend to slide around on the tray. Can I buy a tray here in the UK which incorporates fluted moulds (I've had no luck in my own search on Google) or could I bake them 'bun fashion' directly on parchment on a metal tray?

I will be baking the brioche in my Deck Oven - can I bake the tray directly on the stone floor and if so what top and bottom heat settings would I use?  I currently bake in our convection oven at 180C.

Thanks to Everyone out there - the advice I have received through the forum since joining has been so helpful.

Barry