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Trans Fat outlawed in CA. BIG problems with new shortening! - Page 2

post #16 of 30
8/7/11 at 6:52pm
Where do you purchase Sweetex Z? How is it? Is it better than Crisco?
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post #17 of 30
8/7/11 at 7:36pm
Yes it is much better than crisco I know www.globalsugarart.com sells it but there sold out right now.
Mommy1st Cake Decorator 2nd.........
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Mommy1st Cake Decorator 2nd.........
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post #18 of 30
8/7/11 at 8:14pm
We buy Sweetex Z from BakeMark, they are a distributor but they do offer cash & carry if you can pick up at their warehouse. They sell 50# packages only.

http://www.yourbakemark.com/
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post #19 of 30
8/8/11 at 8:09am
Quote:
Originally Posted by jason_kraft

We buy Sweetex Z from BakeMark, they are a distributor but they do offer cash & carry if you can pick up at their warehouse. They sell 50# packages only.

http://www.yourbakemark.com/



Do you know how much they charge and it is called Sweetex? I buy hi ratio from them but it does not say Sweetex on the box. Thanks
Gelatin Flower Class - July 13 (Sat) and July 14 (Sun), 2013 Hollister, CA with Diana from Cake Connection - contact me for more information
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Gelatin Flower Class - July 13 (Sat) and July 14 (Sun), 2013 Hollister, CA with Diana from Cake Connection - contact me for more information
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post #20 of 30
8/8/11 at 8:24am
I believe the 50# box is around $80. They sell many different brands of shortening, but they definitely carry Sweetex Z at the Union City, CA warehouse.
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post #21 of 30
8/8/11 at 8:36am
Quote:
Originally Posted by jason_kraft

I believe the 50# box is around $80. They sell many different brands of shortening, but they definitely carry Sweetex Z at the Union City, CA warehouse.



Thank you. I buy cake icing hi ratio I think it was $46/50lbs and has worked great with icing make. Maybe I will order a small amount from the cake supplies and see it makes a different to the icing. Again thanks.
Gelatin Flower Class - July 13 (Sat) and July 14 (Sun), 2013 Hollister, CA with Diana from Cake Connection - contact me for more information
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Gelatin Flower Class - July 13 (Sat) and July 14 (Sun), 2013 Hollister, CA with Diana from Cake Connection - contact me for more information
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post #22 of 30
8/8/11 at 8:49am
Quote:
Originally Posted by justsweet

Quote:
Originally Posted by jason_kraft

I believe the 50# box is around $80. They sell many different brands of shortening, but they definitely carry Sweetex Z at the Union City, CA warehouse.



Thank you. I buy cake icing hi ratio I think it was $46/50lbs and has worked great with icing make. Maybe I will order a small amount from the cake supplies and see it makes a different to the icing. Again thanks.


Which brand do you buy, and is it 0 trans fat?
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My experimental blog: The Bakery Business Perspective
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post #23 of 30
8/8/11 at 8:56am
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by justsweet

Quote:
Originally Posted by jason_kraft

I believe the 50# box is around $80. They sell many different brands of shortening, but they definitely carry Sweetex Z at the Union City, CA warehouse.



Thank you. I buy cake icing hi ratio I think it was $46/50lbs and has worked great with icing make. Maybe I will order a small amount from the cake supplies and see it makes a different to the icing. Again thanks.


Which brand do you buy, and is it 0 trans fat?



I will check when I get home tonight and post the information.
Gelatin Flower Class - July 13 (Sat) and July 14 (Sun), 2013 Hollister, CA with Diana from Cake Connection - contact me for more information
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Gelatin Flower Class - July 13 (Sat) and July 14 (Sun), 2013 Hollister, CA with Diana from Cake Connection - contact me for more information
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post #24 of 30
8/8/11 at 2:31pm
jason_kraft - Talk to Bakemark about the item I buy. Item number 17106 bakesense Premium Hi Ratio Cake icing per the sales rep on the phone --

"this item is not trans fat free but is used by a lot of bakeries to make their icing to cover whole cakes and that serving per cake breaks it down the recommended requirement (confusing more serving per cake I guess to get it). When the bakery sells individual serving sizes then the portion has to be to recommended size as required for trans fat per serving (I think you posted this a few posts back). Again this is what he said and this is how some places are getting around it because they can't stop the customer from cutting a huge slice of cake from a whole cake. As per him most business have found a way to make the retail/individual size smaller to get around the trans fat per individual serving. He did mention they sell a palm oil shortening but it is not liked by bakeries.

Also, got the price on Sweetex Z the new cost he said is $99.48.

Hope this answers your question.

I know with the brand I buy it freezes great no problem making icing after it has been from in the qty. I need.
Gelatin Flower Class - July 13 (Sat) and July 14 (Sun), 2013 Hollister, CA with Diana from Cake Connection - contact me for more information
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Gelatin Flower Class - July 13 (Sat) and July 14 (Sun), 2013 Hollister, CA with Diana from Cake Connection - contact me for more information
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post #25 of 30
8/8/11 at 2:49pm
I don't think the BakeMark rep is correct that you can get around the law that way...if you have a box of shortening on-site that says it contains more than 0.5g of trans fat per serving, you will be cited by the health inspector, no matter how much or how little you use in your products. Of course if you're not selling cakes this wouldn't apply.

And FYI Sweetex Z is essentially palm oil, with mono and diglycerides added.
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post #26 of 30
8/9/11 at 4:34am
Quote:
Originally Posted by jason_kraft

I don't think the BakeMark rep is correct that you can get around the law that way...if you have a box of shortening on-site that says it contains more than 0.5g of trans fat per serving, you will be cited by the health inspector, no matter how much or how little you use in your products. Of course if you're not selling cakes this wouldn't apply.

And FYI Sweetex Z is essentially palm oil, with mono and diglycerides added.



Most health departments, ag & markets, and other regulatory agencies are overworked and understaffed. There is little oversight unless a customer complains. Businesses rely on this lack of oversight to do or say any darn thing they please. And it's not just in the cake world but applies to food businesses in general.

I've worked in corporate R&D kitchens and I've seen firsthand how marketing and sales departments disregard whatever impedes profit. During the fat-free craze, one company couldn't stop products from sticking to the oven bands so they used fat-soaked rags to grease the bands. This made the products absorb fat so the fat-free labels were not correct. That's just one story...
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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post #27 of 30
8/9/11 at 5:32am
My box of Dreamwhip says 0 trans fat.

But an evil food wizard may have cast a spell over me so I couldn't read the label correctly.
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post #28 of 30
8/9/11 at 7:26am
Quote:
Originally Posted by MimiFix

Most health departments, ag & markets, and other regulatory agencies are overworked and understaffed. There is little oversight unless a customer complains.


That might be true in some areas, but not Santa Clara County...we are inspected once a year, and on our first inspection after the no trans fat law took effect we were dinged (just a warning, no fine) for having a box of Sweetex with TF. Checking for ingredients with TF is part of the routine inspection now.
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My experimental blog: The Bakery Business Perspective
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My experimental blog: The Bakery Business Perspective
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post #29 of 30
8/9/11 at 7:58am
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by MimiFix

Most health departments, ag & markets, and other regulatory agencies are overworked and understaffed. There is little oversight unless a customer complains.


That might be true in some areas, but not Santa Clara County...we are inspected once a year, and on our first inspection after the no trans fat law took effect we were dinged (just a warning, no fine) for having a box of Sweetex with TF. Checking for ingredients with TF is part of the routine inspection now.



Do they check invoices or take some of the product off site for testing? If not, then someone could always refill a container that had 0 trans fat with hi ratio.
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post #30 of 30
8/9/11 at 8:31am
Quote:
Originally Posted by ReneeFLL

Do they check invoices or take some of the product off site for testing? If not, then someone could always refill a container that had 0 trans fat with hi ratio.


No, they only check the label on the box, I suppose that would be one way to get around the law.
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