I just started a new job. My employer uses sweetex z hi-ratio shortening. In NY, I know we have to use transfat free. I guess she used to use just regular sweetex but now finds the "z" to be softer and more temperature sensitive which is consistent to what I've been reading on the boards about it.
My question is, are there any tricks to make the "z" act more like the version with transfats? I'd really appreciate any feedback that I can give to my boss.
I thought I had read something on here one time about it- but now I can't seem to find anything. Thanks!!!!
You've got to get some fat into the recipe. Try whipping cream as liquid. You may not have to use it for all the liquid, but it should help.
My cake shop is in NY, NYC area and I have not been informed of any law that says I can't use transfat. But having said that I do use Sweetex Z because I want to go transfat free. It is softer andmore temperature sensitive. Luckily it has been cooler outside lately.
Leah once said in another message that she had good luck with Bunta.
But I thought Sweetex was fat. So I'm a bit confused. Does the cream add a different kind of fat that would be helpful?
Thanks Leah, I'll suggest that to her.
Linda- although I'm still fairly new to this, I had thought that for a few years NY and surrounding areas (LI, upstate, etc) had a transfat ban... here is what I found... Not sure if that only applies to restaurants or if bakeries fall under that same umbrella.
Sorry, I worded my message wrong! My cake shop is NOT in the NYC area. I am upstate and we have not had the law passed here. Although the major grocery store up here has promoted that in their frosting, so I do the same. Plus I do not like soy and I do not want to eat transfat myself, so I did my own personal ban on the product.
Sorry to confuse you.