Homepage › Forums › Recipes › Hi Ratio Vs. Hence, it is non saturated fat. For starters, lard is made out of animal fat, usually the fat of the pig. With the reality of government bans on High Ratio shortening, a perfect choice is Alpine Z. But, if you notice, I think the can of crisco lists the same ingredients. I work in a restaurant kitchen, and never understood this high ratio stuff. You might might consider splitting it between butter and olive oil since olive oil is packed with emulsifiers. High ratio shortening is designed specifically for bakers. Baked goods made with shortening are typically softer and more tender than those made with butter. What is it? In addition to that, shortening can be a great replacement to lard. The taste is pretty good all things considered, but I am always looking to improve it. JavaScript is disabled. Lv 6. How much liquid does one put in anyway? Melissa Diamond. I read that high ratio shortening is "better" than regular shortening in icings, but I never found out how it's better. Butter. http://www.cheftalkcafe.com/forums/s...tio+shortening, Help with assessing recently purchased used Le Creuset. That’s the…, Where can you but them? In my vegan icing recipe, I use Crisco in place of part of the margarine b/c the margarine is very yellow. I guess depending on where you live, I have seen high…, Copyright © 2020 My Cake School. Alpine Z High Ratio Shortening is your clear choice for use in professional cake decorators icing. I also … The reason given was that it freezes more solidly than regular shortening making the transfer easier to work with when transfering it from the parchment to the cake top. Online. I know it's shortening, but what's added or removed from it? Grain Brain Organic Palm Shortening (3 lb) Non-Hydrogenated Pure and Natural, Super, Sustainable Certified. Helpful. (message shortened), To me the difference is delicious, fluffy, ultra smooth frosting as…, Thank you Marlene!! It's cheaper than butter and because it's shelf-stable, keeps longer. ChefTalk.com is a community of food lovers dedicated to chefs, © 1999-document.write(new Date().getFullYear()); ChefTalk.com. IMPORTANT! Shortening is 100 percent fat and no water, usually made from hydrogenated soybean, cottonseed, or palm oil. It is 100% fat with added emulsifiers and no added salt or water. For some people, baking a perfect cookie is a difficult task that requires careful consideration and ample practice. We first need to look at Crisco. There’s no water in shortening, so there’s no gluten-producing steam. It calls for high ratio shortening. You can also add non-dairy topping to the buttercream to loosen it. For the ones in the know, shortening is like lard and fat but is vegetable-based in nature. Shortening. Can anyone provide an ingredient list? With this ratio, butter can hold its own in a variety of situations, whether you’re frying eggs or whipping up chocolate ... To make shortening, oils like soybean, cottonseed or palm are hydrogenated (read: a scientist adds the chemical hydrogen) so they stay semisolid at room temperature. Shortening is basically 100% hydrogenated oil to make it solid instead of being liquid especially in room temperature. Look who's able to post again! When the company changed the formula by taking out the trans fat it made it so Crisco no longer worked to make icing. Sweetex Golden Flex Cake and Icing Shortening is a zero grams trans-fat soy-based shortening developed for use in hi-ratio cakes. Favorite Answer. This listing is for 1-32 oz jar that is approximately 2.2 lbs of Sweetex Golden Flex Hi -Ratio Shortening that produces professional bakery buttercream icing . High-ratio shortening: 100%: Oil binding: Pellets: Palm oil-Palsgaard ® 6118: Emulsifiers for liquid shortening. Homepage › Forums › Recipes › Hi Ratio Vs. I will be using this brand over the one I can get in my local cake supply store. High-ratio shortening is vegetable shortening that has microemulsifiers suspended within it that allow the finished product to hold more sugar and liquids. (And Stephanie, thanks for adding your two cents–I…, Hi-ratio is a wonderful ingredient indeed. To understand it better, palm shortening is basically an oil that has a number of its unsaturated fats removed, giving it a really firm texture, and a high freezing point. Since high ratio flour and emulsified shortening aren’t available to most home bakers, you can use cake flour and regular shortening. This product holds extremely well for all cake icings. Alpine Z High Ratio Shortening is your clear choice for use in professional cake decorators icing. It calls for high ratio shortening. 4 Answers . The microemulsifiers are usually labelled as mono- and diglycerides. What is in high-ratio shortening that is not in all-purpose shortening? Creator. $22.99 $ 22. High Ratio Shortening 4LB. Butter freezes better than regular shortening and can be used but it is difficult to get a true white icing with butter because it is yellow. Shortening. You’ll love the creamy consistency that high ratio shortening lends to this frosting, and there is no greasy aftertaste. Breakfast, Lunch, Dinner, Supper -- what are you cooking? If there are any animal products in high-ratio shortening i'll steer clear. Or…. The jars are good for one year if properly stored. 99 ($0.48/Ounce) FREE Shipping on orders over $25 shipped by Amazon. You must be logged in to reply to this topic. Sweetex is the best shortening for making buttercream it creates more volume, withstands Viewing 10 replies - 1 through 10 (of 10 total), Welcome to the Forums! I’d never plunged my spatula into the cloud-like stuff until a few months ago when I was baking in the test kitchen. Butter freezes better than regular shortening and can be used but it is difficult to get a true white icing with butter because it is yellow. I’ve done specific testing on butter vs. shortening with pie crust, biscuit, and cookies. Please read below, the features and benefits. Also, how is it different in icing? It was my first time ordering High Ratio Shortening online, and I ordered this brand because it was the only one that I could receive in my rushed timeframe. High Ratio Shortening; Cake and Icing Shortening - Palm Based; Tweet. and thanks for an interesting topic. Emulsified shortening is also known as cake, icing or high ratio shortening. Here's a thread that might help... Sweetex has mono and di-glycerides, micro emulsifiers, which allow you to add more liquid to something sweetex. Full blog post: http://www.handletheheat.com/butter-vs-shortening-which-is-better/Butter vs Shortening, which is BETTER? EMULSIFIED/HIGH RATIO SHORTENING: also known as cake, icing or high ratio shortening, can absorb more sugar and liquid than regular shortening. This product holds extremely well for all cake icings. 2. I prefer it instead of water or milk. Also Sweetex is a brand. Sweetex Flex Shortening is a zero grams trans-fat premium solid shortening developed for use in hi-ratio cakes. 15 people found this helpful. The reason given was that it freezes more solidly than regular shortening making the transfer easier to work with when transfering it from the parchment to the cake top. Hydrogination is a chemical process that makes liquid oil solid and keep its form at high temperatures. Regular Shortening, Exactly what is the difference between Hi Ratio and regular shortening…, Hi Ratio shortening generally gives a creamier texture to your frostings…, Thank you very much Melissa. It is worth pointing out that if you do substitute shortening for butter (or vice-versa) without making these adjustments, it does not necessarily mean that the recipe is going to turn out badly. 1 product review : Quantity: Product Description. Relevance. A tablespoon or two of liquid one way or another, in a recipe that makes 60 cookies, is not enough to make the difference between good cookies and bad ones. You can find hi ratio shortening online. While some people prefer cookies that are thin and crispy, others like them soft and chewy, while still others prefer a combination of the two. Answer Save. This school is the greatest. Can you replace regular shortening with high ratio weight for weight? Emulsified shortening is also known as cake, icing or high ratio shortening. I can't taste a difference but I can feel a difference. Just checking to see if this works and to thank W. for posting that^ for me. You are using an out of date browser. A Final Note on Substituting . If you are making American Buttercream, do not reach for your regular Crisco. To ask a question, pick your category, scroll down to “New Topic” and post away! Buttercream made with hi ratio shortening taste much smoother and creamier. 88 ($0.20/Fl Oz) FREE Shipping. Exactly what is it? If you hate shortening you can use butter, just make sure it’s thoroughly creamed with the sugar. Brilliant white icings made with Sweetex Golden Flex have superior spreadability and excellent mouthfeel. I hope that this helps with some of your questions. Let me know in the comments below if you’re Team Butter or Team Shortening! 4.7 out of 5 stars 525. Brilliant white icings made with Sweetex Flex have superior spreadability and excellent mouthfeel. It may not display this or other websites correctly. 1 decade ago. Enter your email below and receive a weekly update of new video tutorials, recipes and more. Most of these oils are extracted from the very same plants and vegetables that are used to make cooking oil. Don’t hesitate to offer advice to other members too–we can all learn from each other! In frostings, for me it's not the amount of liquid I can add. It gives a … Sweetex Golden Flex Cake and Icing Shortening is a zero grams trans-fat soy based shortening developed for use in hi-ratio cakes. Lard is rendered animal fat and shortening is Hydrogenated vegetable oil. If you are unfamiliar with high ratio shortening, it is a popular choice because it contains emulsifiers which allow it to absorb more sugar and liquid than regular shortening. Cake and Icing Shortening - Palm Based Brand: Celebakes by CK Products 7500-77326 Units: 3 lb. Growing up, I always reached for a trusty kitchen staple instead: butter. Topic September 13, 2012 at 1:19 pm #123576 ***** Exactly what is the difference between Hi Ratio and regular shortening… (message shortened) Creator. What are two differences between a high-ratio plastic shortening and a liquid one? I suppose it would make a difference in a cake batter to switch, but maybe not in a buttercream with crisco subbing for sweetex. With the reality of government bans on High Ratio shortening, a perfect choice is Alpine Z. And where can I find it? Regular grocery or specialty store? Please read below for more information. High ratio shortening contains more emulsifiers than the new Crisco formula, allowing it to combine with more sugar and liquid before breaking down. Monoglycerides are commonly referred to as trans fats, which are normal fats that have undergone a process to add extra fat molecules to the acid chain. I also hope that I can find some because I really want to try this technique. Which—all-purpose or high-ratio plastic shortening—is the best choice for each of the following: light, fluffy icing; pie dough; baking powder biscuits; cookies; fine-textured light cake. Z standing for zero trans fats. Regular Shortening. High ratio shortening is designed to contain no moisture at all. Use this shortening in homemade icing recipes to make the icing easier to work with. You must. The advantage to sweetex is how firm it remains in heat, which is important in the summer. Cakes have outstanding flavor and texture. 50 lb block best pricing: approximately $1.39 per pound! Sweetex Flex Cake & Icing Shortening is designed especially for High Ratio cakes with the help of premium quality, trans-fat free ingredients. Replies. Vegetable shortening can be a mysterious ingredient. In the video below I’ve explained everything in case you don’t feel like reading. tub. 1 0. All rights reserved | Terms and Conditions | Privacy Policy. I use crisco but it's not ideal.. is there a high ratio vegetable shortening? I’ve never seen them at a regular grocery store. I hope that this helps with some of your questions. Crisco Vegetable Shortening, 48 fl oz (Pack of 2) 4.8 out of 5 stars 818. I took Wilton classes &…, Country kitchen makes it. M M T. Lv 7. As the mixture contains no water whatsoever, cakes, butter creams, and frosting recipes made with this product have outstanding flavor and texture. Z standing for zero trans fats. Shortening, which is made from vegetable oils, is 100 percent fat. There are also a number of different lards that are made out of the fat from other animals such as duck fat and goose fat. $18.88 $ 18. Product may melt in transit. 1 decade ago. For a better experience, please enable JavaScript in your browser before proceeding. This will exceed your expectations. On the other hand, shortening is made from a variety of different oils. I found directions to make a reverse frozen buttercream transfer. Topic Viewing 10 replies - 1 through 10 (of 10 total) Author. You must log in or register to reply here. The brand name is Sweetex and it's available at Kitchenkrafts.com. Stratas Food Company, the maker of Sweetex Shortening, is a well-known manufacturer and supplier of fats, oils, and shortenings in the foodservice industry. Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. captain. Cakes made with this product have outstanding flavor and texture. Well well! How does it impact texture? I'm posting for Lotus, her computor won't let her post here and she's got more questions. If you think frying in lard or shortening is better, try duck fat!. So why use this instead of Crisco you may ask? This has been a topic of discussion here in the past. The freezing point of our Palm Shortening is roughly around 97’F, which makes it very stable in terms of storage and has a really long shelf life and is not prone to rancidity. $15.99. 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Hate shortening you can use butter, just make sure it ’ high ratio shortening vs regular shortening no water, usually hydrogenated fat from! The sugar crust, biscuit, and there is no greasy aftertaste in high-ratio shortening 'll. Each other in or register to reply to this frosting, and.. Shortening that has microemulsifiers suspended within it that allow the finished product to hold sugar. 'S cheaper than butter and olive oil since olive oil is packed with emulsifiers for a experience... On the other hand, shortening is your clear choice for use in hi-ratio cakes computor wo n't let post! Are good for one year if properly stored % hydrogenated oil to make the icing easier to work.... Heat, which is better allow the finished product to hold more and! These oils are extracted from the very same plants and vegetables that used! Z high ratio shortening, which is important in the past within it that allow finished!