I am trying to find someone that has LOTS of experience with baking with a commercial convection oven. I have a cupcake business and have been baking special orders in a commercial conventional oven for that time. We recently started leasing a kitchen with a Vulcan convection oven.
OUR CUPCAKES HAVE ISSUES
we have tried everything.
cutting temp 25 degrees and lessening time by 20%
adding more liquid
adding a sheet pan on the top rack
Our cupcakes were baking lopsided and cracking first
now the tops are too crisp...especially around the edges.
but, the middles are moist.
WE HAVE TRIED EVERYTHING!!!!