As a retired baker I am wondering if those of you who bake from scratch have tried using Hi Ratio shortening (Sweetex) in place of Crisco type shortenings in your cake recipes?
It produces a beautifully fine textured moist cake........it was always used in the large cake formulas in the bakery, as well as in the icing.
When I bake at home now I use it instead of the "Crisco" called for and have great results. It produces a beautiful silver white/wedding cake batter.
Just thought I'd pass this information on to anyone that may be interested.
Yup! Tried this when I bought my first 50 pounds of h-ratio and it works great! In a taste test against butter and margarine in a chocolate cake, the hi-ratio won!
Heard about sweetexany moons ago but never found a great receipe to use would you be so kind to post one food guy...thanks!