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patton78
Forum Fanatic
Joined: Dec 21, 2005
Posts: 1124
Location: Fayetteville, NC
Birthday: Mar 04
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 Posted:
Sat Jul 29, 2006 4:59 am |
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What is hi-ratio shortening? Why use it? |
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karateka
Forum SuperStar!
Joined: May 16, 2006
Posts: 2020
Location: West Chester, OH
Birthday: Dec 03
Gallery Supporter Member
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Sat Jul 29, 2006 5:07 am |
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I can't really tell you what it is, but I think it's supposed to make a frosting with a less greasy mouth feel. |
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Molly2
Forum Addict
Joined: Mar 24, 2005
Posts: 971
Birthday: Oct 10
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Sat Jul 29, 2006 5:19 am |
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I have asked the same question and never got a responeds  I just here people talk about it all the time here's a bump maybe someone will answer
Molly2 |
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patton78
Forum Fanatic
Joined: Dec 21, 2005
Posts: 1124
Location: Fayetteville, NC
Birthday: Mar 04
Gallery Supporter Member
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Sat Jul 29, 2006 5:28 am |
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I am really curious to know because I have heard people talk about it and I just found it yesterday at a cake store in town. |
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7906
Location: NC
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Sat Jul 29, 2006 5:36 am |
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it's a special shortening NOT available in a grocery store -- sold through professional resturant supply, etc. that has special emusifiers in it so that you can use less of it than you would reg. vegetable shortening but still use the same amount of powdered sugar or even more. It also will absorb more liquids too without breaking down.
that is: high amount of sugar/liquid to low amount of shortening...so it is High(sugar/liquid) ratio shortening.
it makes a buttercream that is much smoother, fluffier and less greasy than using reg. veg. shortening.
two brands are: Sweetex and Alpine
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for a longer discussion of this, with sources listed see this other thread on CC:
http://www.cakecentral.com/cak.....2846-.html
HTH |
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puzzlegut
Forum Addict
Joined: May 18, 2006
Posts: 800
Location: Michigan
Birthday: Apr 20
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Sat Jul 29, 2006 11:10 am |
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I was able to have our local grocery store order a 50 lbs box of Sweetex for us through GFS (www.gfs.com) and the store only charged us $58! So far everybody that has tried the hi-ratio BC frosting said it was really good and some people have said it tasted like wedding frosting. Definately worth it if you want to improve the taste and texture of your BC. |
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patton78
Forum Fanatic
Joined: Dec 21, 2005
Posts: 1124
Location: Fayetteville, NC
Birthday: Mar 04
Gallery Supporter Member
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Sat Jul 29, 2006 1:35 pm |
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How exactly does the BC taste better I am wondering? Less sweet? Less greasy? Lighter? |
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rezzycakes
Forum SuperStar!
Joined: Dec 22, 2004
Posts: 3187
Location: Hudson Valley, NY
Birthday: Sep 15
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Sat Jul 29, 2006 1:44 pm |
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Definetly less greasy and lighter. The mouth feel is much smoother when using Hi-ratio shortening. . I've always used it in my recipe, so I'm not sure if it affects the sweetness. |
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puzzlegut
Forum Addict
Joined: May 18, 2006
Posts: 800
Location: Michigan
Birthday: Apr 20
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Sat Jul 29, 2006 1:45 pm |
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Definately less greasy, as well as lighter. Sweetness wise it's hard to say. I think it tastes okay, but each person is different. You can always add a little salt if you think it's too sweet. |
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patton78
Forum Fanatic
Joined: Dec 21, 2005
Posts: 1124
Location: Fayetteville, NC
Birthday: Mar 04
Gallery Supporter Member
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Sat Jul 29, 2006 1:50 pm |
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I really would like to try this...I just moved and found it for the first time today, right after I went and bought 3lbs of Crisco! 
Does it hold up better in heat and humidity? |
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puzzlegut
Forum Addict
Joined: May 18, 2006
Posts: 800
Location: Michigan
Birthday: Apr 20
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Sat Jul 29, 2006 2:12 pm |
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As far as I've heard, the shortening BCs are suppose to hold up better compared to shortening/butter BCs or 100% butter BCs. |
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patton78
Forum Fanatic
Joined: Dec 21, 2005
Posts: 1124
Location: Fayetteville, NC
Birthday: Mar 04
Gallery Supporter Member
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Sat Jul 29, 2006 3:35 pm |
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Well, I know that all shortening BC's hold up much better in the heat/humidity but I was wondering if using hi-ratio helps even more? |
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justsweet
Forum Fanatic
Joined: May 26, 2005
Posts: 1506
Location: Sunny California
Gallery Supporter Member
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Sat Jul 29, 2006 8:19 pm |
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I have 50 lbs from SYSCO and I love it. The cost here in CA is $29, if you contact SYSCO or BAKEMARK see if they have a cash and carry store. You can buy it their with any problems.
Here is some information - differant names, etc.
Hi Ratio Shortening
http://www.sysco.com/aboutus/contactus.asp
item number 4003869 – shortening cake cube all vegetable
(50lbs for $29, local store in Hayward (510) 481-1515, called cake shortening)
http://www.foodservicedirect.c.....rtening.ht (50lbs super quick blend – 50lbs $56.45)
Other brands: Alpine, Biscot 140, Blendex, COVO S.M., Cremelite,CRISCO HI-RATIO, Golden Glow, XXX crème, Monarch Covo Sm (Icings & Cakes), Monarch Covo Sm - Non Hydro
Monarch XXX Cream (for Icings), Monarch Artisan Cremin (for buttercream icing - just whip & use)
Monarch M300 (Icing Base), Canbra Hi Ratio (Cakes) AND SweeteX Hi Ratio Shortening
http://www.bakemark.com/ (32621 Central Ave., Union City 510-487-8188, plus recipes) |
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ashlymomx2
Regular Member
Joined: Jun 18, 2006
Posts: 145
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Sat Jul 29, 2006 8:26 pm |
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a tiny bit off topic, but what is the recipe for bc if you use high-ratio shortening? |
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patton78
Forum Fanatic
Joined: Dec 21, 2005
Posts: 1124
Location: Fayetteville, NC
Birthday: Mar 04
Gallery Supporter Member
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Sun Jul 30, 2006 6:14 am |
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I read on another thread that you use less high-ratio than crisco. One recipe I saw was 1 cup high ratio to 7 cups of powdered sugar. |
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