Hi-Ratio Shortening V. Crisco
Decorating By CutiePieCakes-Ontario Updated 4 Oct 2009 , 12:39am by Deb_
For the first time, I tried some hi-ratio shortening to make my BC. I was at the Bulk Barn to pick up a cake board and box, and didn't want to make another stop, so I got some while I was there.
The difference in the BC when I made it was amazing! It was incredibly smooth, both visually and in texture. No white lumps, and it mixed so much better than Crisco. And the price was comparable. It was $5.40/kg for hi-ratio, and I think a 1.3 kg tub of Crisco is about $7.00 - the same amount of hi-ratio is darn near the same price. 
After this, I don't think I'll ever go back to Crisco. 
Hello there from a fellow Canadian:
What brand of High ratio did you buy? I've only tried it once, and wasn't all that impressed. Although I wouldn't be opposed to giving it another try. I think the one I got was "Sweetex" maybe. We drive through Hamilton each and every time I go home to visit my family. I live in the Pittsburgh area. It's 4 hours to the Peace Bridge and another 1.5 to some of my family.
How long have you been doing cakes? Is Stelco open again?
Thanks for listening.
Hello there from a fellow Canadian:
What brand of High ratio did you buy? I've only tried it once, and wasn't all that impressed. Although I wouldn't be opposed to giving it another try. I think the one I got was "Sweetex" maybe. We drive through Hamilton each and every time I go home to visit my family. I live in the Pittsburgh area. It's 4 hours to the Peace Bridge and another 1.5 to some of my family.
How long have you been doing cakes? Is Stelco open again?
Thanks for listening.
I got it from the Bulk Barn, so I can't tell you what the brand name is. Bulk Barn's are all over the province, so wherever you're going, there should be one. Maybe there's something in the HR shortening in Canada that's different from the US. I know we have different food control standards. I'm not sure you could get it over the border, though, since it's not in a pre-sealed package. Should enquire about that before you go to the expense.
I've only been doing cakes for this year. Took my courses last fall and this past spring. Frankly, I don't remember if Stelco is open yet. (My bad.) I think it's still closed. The plant on Lake Erie is on lockout and the head office is slowly removing all raw product from the plant, it looks like they'll be closed for good soon. And the gov't is trying to sue the new US owners of Stelco for not keeping their contractual agreement to keep a minimum number of employees at all times. Oh, the fun of it all!
hm...I didn't really see a difference and it was way, way, way more expensive than crisco (unless I order it online, which is a pita)
what is high ratio shortening, all we have is lard or crisco, so could someone please explain to me the difference? TIA 
hm...I didn't really see a difference and it was way, way, way more expensive than crisco (unless I order it online, which is a pita)
Maybe it's the supplier making it? Like I said above, I got it from a bulk food store, which doesn't have labels on its products, so I can't say where it's from. But I figured out the cost, and it's only slightly more per kilo than Crisco, and so much nicer to work with (and the taste isn't as greasy).
hi-ratio rocks. It's made specifically for making icings/baking.
Just remember if you don't have a recipe that's been written specifically for hi-ratio shortening the results will vary.
When substituting hi-ratio for Crisco it is not a 1:1 ratio switch. For every cup of Crisco called for you only need about 2/3 cup of hi-ratio.
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