High Ratio And Trans Fat

Decorating By anxietyattack Updated 14 Sep 2010 , 1:09am by gatorcake

anxietyattack Posted 13 Sep 2010 , 4:03pm
post #1 of 6

At what point does shortening become considered High ratio? I found some shortening at the store with 3g Trans Fat.


5 replies
TexasSugar Posted 13 Sep 2010 , 5:04pm
post #2 of 6

The amount of trans fat doesn't make a shortening Hi Ratio.

anxietyattack Posted 14 Sep 2010 , 12:07am
post #3 of 6

Oh, I am so confused then. What is it that makes it high ratio?

cakeythings1961 Posted 14 Sep 2010 , 12:42am
post #4 of 6

I've wondered about that, too! Hi ratio of what to what?

awatterson Posted 14 Sep 2010 , 12:49am
post #5 of 6
gatorcake Posted 14 Sep 2010 , 1:09am
post #6 of 6

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.

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