Originally Posted by tmriga
According to information we received in another forum I belong to, Proctor and Gamble sold the DH brand to Pinnacle Foods, which has reformulated the product. They say that consumer research says they like the new formula better, but I disagree. We all told them how we felt about the new formula, and we all received a form letter stating that tests prove the new formula is better. I switched to Betty Crocker, with the exception of certain flavors I cannot obtain through BC.
Maybe this gives us TWO reasons to write letters: 1) to Pinnacle Foods to tell them in no uncertain terms that we are NOT SATISFIED with the changes they have made to a great product, and 2) to BC or Pillsbury to request they add the flavors we all loved previously at DH.
Also, to shipleyc: If I had to guess, your customer's comments that her cake was "dense" was because the cake wasn't baked completely through, even though it may have tested as done. If I cut one of my cakes in half, edge-to-edge, then look at the cross-section, the middle 1/3 of the cake (horizontally) is now dense, not baked completely through, and like a sponge with water in it. It may have tested as "done", but it clearly wasn't. Unfortunately, no amount of baking has ever cured this problem.
I don't know what else can be done to correct this situation but for us to all keep writing letters and e-mails. The squeaky wheel gets the grease, generally, and we should be able to squeak pretty loudly as a group.