Viewing post #1088456 by Frillylily

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Mar 23, 2016 10:29 AM CST
Missouri (Zone 6a)
I was one of the first 300 contributors to the plant database! Plant Identifier
well it depends on what type bakeware you are using. Glass cooks hotter than others. A dark coated pan will brown much faster on the bottom. Did you grease and flour the pan? Is it a shiny cookie sheet? ect. things will cook very differently depending on these factors, not just the placement in the oven. Also I have found that cookie dough cooks quite different after being refrigerated vs just fresh mixed. Margarine cooks differently than butter-butter browns much faster especially if there is a lot of sugar in the product. I assume since it is commercial that it is convection? they cook faster also, some recipes you may need a lower temp to compensate for this, or not. Humidity may make a difference too I suppose.

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