How interesting that you should think the BakeMark hi-ratio isn't useful fot cakes, pies, and pastries. I, of course, would not have posted if this were the case. My Bakemark hi-ratio is labeled Cake and Icing and the ingredients are listed as:
"Partially hydrogenated soybean and cottonseed oils, with mono and diglycerides added, polysorbate 60.
I just baked 6 very large cakes using it and made 7 batches of icing. All worked well, and the cakes got raves, so I think it works jsut fine. BakeMark does distribute several different shortenings, so perhaps you looked at something else.
As to which is better, I won't make a judgement, but as Sysco seems to have limited distribution and BakeMark may be more available across the country, I thought it a valid option.
My husband picked the shortening up for me. He said the shop basically worded as a cash and carry. I had called and ordered it, but he gave them his name and cash and he carreid it out. Nothing about needign to be a buisness or anything like that. I think you can set up an account and have it work as a wholesale distributor, but I didn't see the need at this time.
Hi-ratio is shortening that has the property of being able to absorb more sugar than butter can. It is said to make icing that doesn't have as much of a greasy mouth-feel as ordinary shortening. People who have had issues with icing separating somethimes find this is less of a problem with hi-ratio.
Sorry I took so long to answer. We're having a 3 generation, international, family reunon thing this weekend and I've been a little busy