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I am HOOKED on Hi-ratio shortening!! - Page 2

post #16 of 24
9/30/12 at 8:49pm
I just read a old post on here from Leah S. She says to make the sweetx z acted more like high trans fat shortening that you have to get some fat back into making the Bc she suggest instead of using water or milk for the liquid in your recipe to use heavy whipping cream in the place of the liquid you are using, i already do this with my Bc and like i said its smooth as silk. Im sure that makes it way fattening but it is a treat not a daily meal around here well not everyday lol
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post #17 of 24
9/30/12 at 9:46pm
Quote:
Originally Posted by kazita

Now i read that if it doesnt have trans fat in it than its not considered high ratio shortening. I was using criso but found out that thats zero trans fat and so is the walmart brand so i bought some high ratio shortening at the cake supply store. Can you get high ratio shortening shipped to Ca? Or is it not aloud there at all? Where abouts in Ca are you ? I grew up out there in San Bernardino


High ratio shortening just means that it is specially formulated with emulsifying agents to work well with recipes with a high ratio of sugar to flour, the ingredients in Sweetex Z (palm oil and emulsifying agents) just happen to contain less than 0.5g of trans fats per serving and thus qualify as trans fat free.

If any retailer in CA still carries shortening with trans fats over 0.5g per serving they won't for long, since it is illegal to sell to anyone (regardless of whether they will use it for commercial or personal use).
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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 #18 of 24
9/30/12 at 9:48pm
Thread Starter 
Travmand, I've called and even looked myself at GFS (Gordon Food Service in Rockford) and I didn't see it (and the girl said they didn't have it) - where is it??
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post #19 of 24
10/1/12 at 12:22am
Wildgirl, you have to order it from them. It takes 3+ weeks. Mine is Venture brand cake & icing shortening. HTH
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post #20 of 24
10/1/12 at 8:08am
Thread Starter 
Thank you! I didn't know I could order that - that helps!
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post #21 of 24
10/2/12 at 2:07pm
Quote:
Originally Posted by Wildgirl

Travmand, I've called and even looked myself at GFS (Gordon Food Service in Rockford) and I didn't see it (and the girl said they didn't have it) - where is it??



They don't have it on the shelves...I had to order it from them. I've ordered it twice from them...and have to call again soon. I think it came to about $120 for a 50-lb box. I find it strange they didn't ask if you wanted to order it?? I also get Bettercreme there too....they have that in the freezers for just under $5.
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post #22 of 24
10/2/12 at 2:09pm
Quote:
Originally Posted by kazita

I cant believe we all live so close and find each other here so true small world! Whats GFS?



Gordon Food Service. It's off of Perryville.
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post #23 of 24
10/2/12 at 2:24pm
Quote:
Originally Posted by travmand

Quote:
Originally Posted by Wildgirl

Travmand, I've called and even looked myself at GFS (Gordon Food Service in Rockford) and I didn't see it (and the girl said they didn't have it) - where is it??



They don't have it on the shelves...I had to order it from them. I've ordered it twice from them...and have to call again soon. I think it came to about $120 for a 50-lb box. I find it strange they didn't ask if you wanted to order it?? I also get Bettercreme there too....they have that in the freezers for just under $5.



Okay...I have the GFS scoop. Their warehouse is currently "out of stock". I'm checking back next week. He found two brands in the computer: Sweetex and one called Wesson Super Quick, which I have never heard of. The item numbers are Sweetex (1080220 for $80) Wesson (362289 for $6icon_cool.gif.
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post #24 of 24
10/2/12 at 3:08pm
I understand the impact of the high ratio to the icing. Can anyone tell me what, if any difference does it make when used in baked products? Such as, more tender texture?)

Hazel
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