At what point does shortening become considered High ratio? I found some shortening at the store with 3g Trans Fat.
The amount of trans fat doesn't make a shortening Hi Ratio.
Oh, I am so confused then. What is it that makes it high ratio?
I've wondered about that, too! Hi ratio of what to what?
I found this on another thread.
Hi ratio shortening has added emulsifiers that enable the batter to hold more water which allows them to hold more sugar. (Hi ratio shortening is also known as emulsified shortening.)
In fact this is why they are called hi ratio, not because of transfat. The name refers to the fact then when emulsified shortening are used instead of non emulsified shortening it allows a higher ratio of liquid and water per the amount of flour in the baking formula.
As an aside, companies that make hi ratio shortening are beginning to make non transfat hi rato shortenings.