I need help I have been baking in my commercial ovens for 7 years with no issues but now my half sheet 3in pans are leaving my cakes like rubber on the inside and my full sheet pans leaving a quarter of an inch like rubber all across the bottom of each what am i doing wrong? Had the ovens checked they are fine. By the way i use duncan hines.
Duncan Hines recently changed their pkg size-and, according to some, their formula. Did you take this into account?