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Irritated with Pillsbury - Page 3

post #31 of 84
I just got off the phone with Pillsbury c/s. They took down my information about the problems that are happening with the new formula. I would say that they need good feedback from everyone. If you call them, don't be rude, be nice. Share your experiences, not blow off steam. It may get nowhere or they could actually see that they don't need to go the way of BC or other brands. I saw somewhere that Pillsbury needs to do what Coke did when they tried to reformulate. They changed back and apologized for ruining a good thing. I would personally pay a little more for my 3 oz back of the old Pillsbury! If anything, they should make the old formula available to people for special order or something! I am also going to call the numbers that she gave me for larger quantities to try. I'll see what happens!
post #32 of 84
Thread Starter 
That is a good idea. I was actually thinking of writing a letter (not a nasty one, but one to get my point across) and send to all Pillsbury, BC and DH.

I was actually hoping that if enough people voice a concern they would go back to the old way. I would much rather pay more money for 3 ounces than go to all this hassel to try to refigure a box mix.

Also wondered if anyone tried this......I prefer Pillsbury and I have noticed that the batter is REALLY THICK now. I wonder what would happen if we put in about 3 tbsp more of water???? Anyone tried that? I think I might.....and if I draft up a letter to the "BIG 3", I will pass it along if anyone else would like to jump on the band wagon.
post #33 of 84
The C/S person stated to me three times actually, not to deviate from the recipe. It sounds to me that they are having some issues with this and are trying to figure out why things are going wrong. Maybe it worked well in a controlled environment, but not in the real world. I also read some posts from people that their comments posted on FB about the new mix have been deleted so that may not be a good place to voice concerns either.
post #34 of 84
Quote:
Originally Posted by inspiredbymom

The C/S person stated to me three times actually, not to deviate from the recipe. It sounds to me that they are having some issues with this and are trying to figure out why things are going wrong. Maybe it worked well in a controlled environment, but not in the real world. I also read some posts from people that their comments posted on FB about the new mix have been deleted so that may not be a good place to voice concerns either.


So they advise you not to doctor the recipe? Way to go, Pillsbury.
post #35 of 84
Sort of yes. It sounds like they are tying to weed out variables until they pinpoint why this is happening to the product out in the real world. They wanted to know if I changed anything. They they said that they recommend not deviating from the directions. Of course, I don't bake at the heat that they recommend either. I think that they are info gathering right now. There are many people out there who depend on Pillsbury's products that don't just look at the price on the shelf or don't care about the performance of a product. The performance of the product is WHY Pillsbury BECAME my go to cake or base cake, if I doctored it. I LOVED the flavor, the crumb, well, everything about the product and (although I hate to admit it) I am not a person who likes to eat cake! Anyway, I hope everybody takes a moment to call them or to send them an email. They truly need to know that change is not always a good thing. Gee, look at Netflix and the market share they lost! Look at Coke. People are not as devoted to products anymore. They are not as forgiving. If their products change and they don't like it, they move on. I know that I will have to and it makes me very sad. I counted on them and they let me down.
post #36 of 84
I think the issue here is that there are two primary target markets for cake mixes: consumers who are looking to make cheap and easy cakes, and businesses that rely on mixes to help lower costs. The manufacturers are probably expecting businesses to buy bulk cake mixes (which are still 50#) instead of individual boxes, as the latter product is aimed at consumers who typically don't deviate from the instructions on the box.

There's no doubt a market exists for businesses that doctor mixes but are not yet big enough to buy in bulk, the question is if that market is big enough to abandon the low-end consumer market by increasing the package size and shelf price (probably not), or if another product can be introduced catering to this market (an open question considering the R&D/packaging/manufacturing overhead of a new product, not to mention the shelf placement fees per SKU).

General Mills (Pillsbury) actually does have a smaller 5# package of "professional" cake mix under the Gold Medal brand, but I'm not sure if you can buy them individually.

http://www.professionalbakingsolutions.com/product/gold-medal-cake-mix-5-lb-yellow-zt/11152000?mct=Mix&ct=cake-mix&typ=Category

EDIT: Apparently you can buy them individually:
http://www.amazon.com/Gold-Medal-Yellow-Cake-5-Pound/dp/B00469VDTI
post #37 of 84
Yes, there is a 5#, they gave me a number to talk to them. I never crossed over to bulk because I wasn't sure if the product would be the same. One of my box suppliers also carries the bigger (25# & 50# ) size bags but I didn't want to sink that much $$ into something that may not be the same. I will be looking into that next week. I still wish that they would make the 18.25 that can be ordered like the 5#. I always order my boxes by the case. I just ordered 6 last month and so I was not aware that they were going to change. Now I'm on the hot seat to find a replacement before I am out. I don't have too much time to play.
post #38 of 84
Although I've never tried the bulk mixes, I have seen posts here from others who have tried them and said they are not the same.

Does this link work? A Dallas cake club member did a side-by-side comparison of new Pillsbury and old Pillsbury, along with a store brand. https://www.facebook.com/photo.php?fbid=10151094383581974&set=oa.10151025399059329&type=1&theater
post #39 of 84
The link does work. I just wish the people who need to see this (CEO's) will and take it to heart. I now have a DH (I thought they went to 15.25 too???) and a HyVee brand 18.25 that I picked up sitting here waiting for some free time and Guinea pigs......icon_wink.gif
post #40 of 84
Thread Starter 
I am going to start buying store brand mixes if they are still 18.25 oz. To hell with all these other companies.....it just irritates me that they would do this.

"If it ain't broke.............don't fix it"
post #41 of 84
A letter-writing (not e-mail, but real mail) campaign is an excellent idea. I think the big companies will pay more attention to people who actually take the time to write letters.
The squeaky wheel........
post #42 of 84
Quote:
Originally Posted by Danielle1218

I am going to start buying store brand mixes if they are still 18.25 oz. To hell with all these other companies.....it just irritates me that they would do this.


It's only a matter of time before store brands make the same change, the manufacturers of store brands are under the same price pressures as brand names.

If you're going to change your recipes, you might as well switch to a mix focused on the commercial/professional market.
post #43 of 84
Quote:
Originally Posted by inspiredbymom

The C/S person stated to me three times actually, not to deviate from the recipe. It sounds to me that they are having some issues with this and are trying to figure out why things are going wrong. Maybe it worked well in a controlled environment, but not in the real world. I also read some posts from people that their comments posted on FB about the new mix have been deleted so that may not be a good place to voice concerns either.



Or more like they are telling people that their product bakes as intended when you use the mix as intended. Poor results when the box is used as intended are certainly the fault of Pillsbury. However doctoring is a different animal. Whether or not small businesses are buying bundles of boxes and doctoring them is frankly irrelevant. Their mixes are not produced to be doctored. They are not marketed that way, nor where they designed that way.

That some enterprising individuals discerned how to doctor their previous formulas is irrelevant. The prior formula was not intended to be doctored either. That someone did it does not mean these companies should predicate their changes on the potential of someone else to use the product in a way other than intended. If folks want to doctor the new formulas then as with the prior formula people need to figure out how to successfully doctor these new formulas.

It is not Pillsbury's, DH's, or BC's fault that people are no longer able to successfully doctor their mixes. This is no different than someone who blames a scratch recipe for poor results when they do not follow the recipe.
post #44 of 84
Just to clarify, the photos in the link I posted are cakes made exactly as per the instructions on the back of the box. Over-leavened, full of holes. It IS Pillsbury/GM's fault if they have re-formulated their successful cake mix into something that does not produce a desirable result when used as directed.
post #45 of 84
Gatorcake: I understand what you are saying, however, in this case, the cake was not doctored. They are full of big air holes and do not produce the same great results that we expect and depend on from Pillsbury. However, even people who have doctored the cakes should be able to use their favorite box mix that they have been using for years. Yes, there are going to have to be changes made, but when the company tries to sell the "changes" as "nothing new here", "same great product" and it clearly isn't, people are going to be upset. If they don't know that people are not embracing their latest and greatest, how are the CEO's going to make competent decisions about what their customers want? Even people who doctor cakes are customers are they not? Maybe it would even help if they had a "recipe" on their site on how to "doctor" their cake to make it what it used to be? They have all types of recipes on how to use their products in other ways. Just a thought.
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