I don't really see any difference from Crisco other then the price which is 3x as much. Am I the only one who doesn't see the difference? I haven't made anything with it yet. So please tell me some magic happenes when you turn the mixer on. Right now I am staring at the same color and consistance as Crisco. I used to use a pre-creamed shortning i found at the grocery store but I moved and the nstore doesn't have it and doesn't know if they can get it yet. What brand do you use and why and how does it compair to crisco?

I ordered this a month ago and thought the same thing!! It actually looked a little lumpy to me but everytime I have used it, I definitely don't notice that greasy feel you get when using Crisco.

High ratio shortening is designed for bakers. It contains microemulsifiers that allow it to hold more liquid and sugar than standard shortening. It's named high-ratio because most recipes are more flour than sugar, but when you use high ratio as the fat the recipe will use more sugar than flour and hence be a high-ratio recipe. It also helps some volume bakeries because of the additional liquid it hold and it whips up lighter than regular shortening and everyone knows the cheapest things you can sell are air and water, so some volume bakeries use it to stretch a dollar.

In frosting, the microemulsifiers allow you to produce a creamier, lighter product than regular shortening. It's all slightly more heat stable than regular shortening.

Pinkziab is that why their stuff tastes like nothin?
ROFLMBO. I just hope using it in my regular recipe it will perform better then Crisco because it doesn't look or feel any different and I hope I didn't waste my money on it. The pre-creamed I was using is soo super thick its hard like well almost like a really well frozen ice cream is-hard to scoop out. It's awesome snow white stuff that really holds up to the heat. I may have to sweet talk my store manager with some cake to get it. It is cheaper then 14 bucks a 3lb tub of Hi-rat too. My pocket is really feeling the injury.


Edit to spell check myself...DUH! But 'nuthin' was intentional

I ONLY use hi-ratio now, I use butter also in my buttercream.

Once you get used to the measurements/conversions from Crisco to hi-ratio, you'll never turn back, especially in the heat it definitely holds up better.

If you're really concerned about the price difference you can bump your price a bit, but honestly you'll use less hi-ratio....I haven't bothered upping my price.

Is Ck Hi-rat really Hi-ratio..?

Do you have Aldi near you? If so, try their Carlini brand. It has 3g of trans fat. Wal-Mart brand has 2g. The 2g & 3g stuff seems to work pretty well, better than the Crisco for sure. How much does the high ratio have?

Don't confuse shortening containing trans-fats with hi-ratio, they're two different things.

I'm not sure what Ck Hi-rat is sadsmile..........where did you get it from?

OK this is odd. I saved my last empty can of the good stuff I love so I could compair so here goes. All Based on one tablespoon serving size...

Crisco
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g Falling short of 12g here not adding up.
Polyunsaturated Fat 6g
Monounsaturated Fat 2.5g

CK
Total Fat 12g
Saturated Fat 3g So how does that add up to 12g not even close!
Trans Fat 3.5g
Polyunsaturated Fat 6g
Monounsaturated Fat 2.5g


Pre-Creamed Shortning
Total Fat 11g
Saturated Fat 5g That doesn't that add up to 11g? But it is great
Trans Fat 1g
Polyunsaturated Fat 0g Stuff!
Monounsaturated Fat 0g


I seriously think they are just messing with us here!

CK is a brand name. http://www.ckproducts.com/cookie.asp?topid=3

I used high ratio from CK a few years back and it was a lot better than Crisco, and my Icing did came better than the one I made with the crisco. I am wondering if they changed the recipe. But I do see a difference from high ratio and crisco. My favorite still is Sweetex..
Edna

mpetty, where did you find it for that price? I'm using the CK brand (love it!) and there's a definate taste/texture difference, but I'd also like to experiment with Sweetex

Hi Edna.

I just purchased some sweetex today (never used it before) and was wondering what consistency do you frost your cakes in medium or thin. I will also be using your buttercream recipe if that makes a differnece.

Thank you,
Tammy

I found it at www.thebakerskitchen.net although I was wrong on the price; it's actually $8.99 for 4 lbs., not $7.99 That's still better than the price I found for the CK, though.

you might try fondantsource they have good prices and I am wishing I had just ordered through them.. it would have been half the price I just paid! OUCH!

I recently converted and won't go back.

Started with the CK kind but then went ahead and just ordered the big box of Sweetex. Definitely gets rid of some of that "greasy" film that you might get on your tongue when eating icing made with regular shortening.

I will say though that my family seems to think that with hi ratio it has a more greasy feeling than my original recipe that used crisco. I will try sweetex

I LOVE LOVE LOVE my sweetex

Thank you for the reply Edna.

My Sweetex container didnt have any instructing for storage or give an expiration date. Does it store just like Crisco, and how long does it last?

There's a big difference! Get a crisco cake out in the heat and you can practically see the oil rising to the surface of the cake. With hi ratio, it holds and as a bonus, doesn't taste like a big lump of grease! We buy ours in 50lb. blocks for $80 from a Dallas cake store.

[quote="cakesdivine"]

Trans Fats are a part of the Polyunsaturated Fats. Don't count them or you will be counting them twice. They are only listed because the govt now requires it because of the health risks associated with them. And the numbers for all the items listed don't add up entirely because they only round to the 0.5 gram.

having seen SO many talk about all it can do, but no HARD data on what to do with high-ratio ...

Would one or more of you sweetex experts please post:

• conversions from shortening to Hi-ratio
  
  
• suggested starting place recipes
  
  
• guidelines to just how much extra sugar and liquid we can put in.
  
  
• just how long to beat to get a light "flu-fee" product.