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Trans Fat outlawed in CA. BIG problems with new shortening!

post #1 of 34
Thread Starter 
A few months ago our Hi Ratio shortening was discontinued due to a No Trans Fat law in California. We've since had to switch to White Cap shortening. Our buttercream is NOT a crusting buttercream and now that we've changed shortening we have MAJOR moisture problems. The cakes come out sweating like crazy from the fridge and if we have fondant covered cakes, the fondant droops and forms ripples on the side. Is there anyone else out there that has experienced this? I've not noticed any forums on troubles with No Trans Fat shortening. Very desperate, frustrated, and stressed. Need some advice.
Thank you!
post #2 of 34
That law will be a major pain the ass for all the bakeries who use this shortening - I personally, would be in favour of this law because trans fats are bad - however this is literally my own personal opinion and I understand that not everyone feels this way.
The only suggestion I have and it may not be something you are wanting to try, but ganache under fondant is amazing. Also, SMBC & IMBC come out of the fridge very firm, so applying fondant to them would be fairly easy if they come straight out of the fridge.
Sorry, that you are forced to have to change the way you do things, but I'm sure that you'll find a solution with all the expertise on this forum!
post #3 of 34
What is in White Cap Shortening? I can't believe it is just because of no trans fat. I put fondant over SMBC all the time that has no transfat and have no problems. I think it is something else in the new type of shortening you use.

When I started making cakes and frosting I gravitated towards the recipes that contained no transfat as I am very much in favor of no transfat. I'm glad I did. I had no prior expectations and have not had to reinvent everything. Good luck. I hope you find an answer soon.
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post #4 of 34
I have used 0 trans fat shortening before. You have to keep in mind that the fat was taken out so you need to add it back in. Try using a higher fat liquid. If you use water try milk, if you use milk try half n half or straight heavy cream. I hope this helps some!! Good luck!
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post #5 of 34
Bunge makes a 0 TF shortening that actually works.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #6 of 34
I've been adding Dream Whip to my icing and using whole cream or half and half too as my liquid. It has definitely helped but my icing is not what it used to be when my shortening had trans fat. You can order Dream Whip from Amazon.
post #7 of 34
I just bought some hi ratio so I will see how it does when I make a batch. I use Sugarshack recipe which has creamer so I will let you know in the next week or so need to p/u powder sugar.
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post #8 of 34
We've been using Sweetex Z high ratio shortening for about a year now, the biggest difference is that the resulting buttercream is more temperature sensitive. Haven't had any sweating problems though.
post #9 of 34
Adding Dream Whip will not help this person. All transfats have been banned. Adding it in and selling it for retail would be illegal for her to do.

But I am definitely going to check out Bunge.
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post #10 of 34
Quote:
Originally Posted by LindaF144a

Adding Dream Whip will not help this person. All transfats have been banned. Adding it in and selling it for retail would be illegal for her to do.


Not in California, Dream Whip contains less than 0.5g of trans fat per serving and is perfectly legal to use in food products for sale.
post #11 of 34
i too have had problems with the same things.someone told me to add either dream whip or cornstarch, i tried the cornstarch and have gotten good results not the same as it was but workable. tried the dream whip but thought it was too sweet. just my opinion you need to try and see which works best for you.
post #12 of 34
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by LindaF144a

Adding Dream Whip will not help this person. All transfats have been banned. Adding it in and selling it for retail would be illegal for her to do.


Not in California, Dream Whip contains less than 0.5g of trans fat per serving and is perfectly legal to use in food products for sale.



Yeah and I call shenigans on that too. It's that "per serving". Make the serving size small enough on the box to get past the law, but you are probably getting just as much as you used to get.

Let me look at the unopened box in my pantry. A serving size is 1/16 of the envelope which you mix with 1/2 cup milk which makes 2 cups. So take 2 cups of this crap and divide it into 16 servings. I'll bet you it is pretty small. And truly the average person is not going to go through all that to make sure they get the government standard of below .5 gram per serving.

Nor will the average person make sure they are adding enough Dream Whip to ensure they are getting the goverment standard to say they are 0 transfat either.

The best way to make sure you are really getting 0 transfat is to use products that are actually 0 transfat. Instead what we get are those that use that government standard as an excuse to use it without educating the customer that they are actually eating probably way more than the standard set up to get around not having to use it all.

In my shop here in NY I use nothing with transfat in it, even those that state they are below the standard because they have just found a way to lie. I personally will not use that excuse, it is not worth it.

Besides Dream Whip has a whole bunch of god awful chemicals that none of it is real. I prefer real, not chemical. So there is another good reason to not use it.
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post #13 of 34
I've successfully used Bunge and Sweetex but can't always source wholesale. So I usually purchase over the counter Crisco.

Consumers are concerned about this issue so Crisco became all non transfat a few years ago.

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post #14 of 34
Quote:
Originally Posted by LindaF144a

Yeah and I call shenigans on that too. It's that "per serving". Make the serving size small enough on the box to get past the law, but you are probably getting just as much as you used to get.


Just looking at Sweetex vs. Sweetex Z, the serving size has not changed but the trans fats per serving has gone from 3.5g to under 0.5g. I don't think Dream Whip has ever contained trans fats, but I could be wrong.

There are FDA standards for serving sizes, so manufacturers can't change serving sizes arbitrarily to get around other laws. (Well, they can, but they will be fined when the FDA reviews their label.)

More info on labeling and serving sizes:
http://www.slate.com/id/2240844/

I agree that the TF ban is a joke (if that was your point, I wasn't clear on that), especially since mono- and diglycerides do not count as trans fat even though they eventually turn into trans fat in the body. I would rather people be allowed to make up their own minds about what they consume with better labeling laws, especially when you're talking about an item like cake that people typically don't eat every day.

And the Dream Whip ingredients are basically sugar, oil, thickeners (similar to egg whites or tapioca starch), and emulsifiers (similar to egg yolks or honey). I certainly wouldn't down the whole box in one sitting, but given the small amount typically used in a recipe I don't see it as a big health concern. If you research what the ingredients actually are they become less scary, just because something is artificial doesn't mean it's dangerous.

Quote:
Quote:

In my shop here in NY I use nothing with transfat in it, even those that state they are below the standard because they have just found a way to lie.


How do you confirm your ingredients have zero trans fats, since manufacturers can legally say their products have 0 TF is they are under 0.5g/serving? This point was called out specifically in the guidance document for the CA trans fat law -- food you make is still considered to have zero trans fat even if you use multiple servings of an ingredient listed as 0 TF/serving, since there's no way to know if it's actually 0 or 0.49g/serving.
post #15 of 34
I have no interest in discussing this with you further just do you can try and prove yourself right yet again. I am done.
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