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What colour should High Ratio Shortening be? - Page 2

post #16 of 25

I buy mine in 6# blocks and it looks nothing like what you have.

post #17 of 25
Thread Starter 

Well, folks...interesting follow-up of sorts.

 

So, I figured if I wasn't going to use it to make icing, I might as well play with it.  icon_razz.gif

 

The person I spoke with at the store said that once it's whipped, it goes white(r).  So I put it in a bowl and took my little hand whisk and beat the living out of it.  (I now have a sore arm...I really should be doing weights or something...)

 

I put it back in the original containter and I took a picture.  Same place on the counter, same lighting, same camera.

 

 

It IS whiter, with a firmer texture.  Not as solid as shortening would normally be, but certainly not as gross looking as the original product.  I'm thinking if my arm wasn't so sore and I whipped it even longer, it would resemble what it's supposed to resemble.  Right?

 

OK...so now I'm torn.

 

Should I use it?

post #18 of 25
Since it is such a small amount, there is no harm in trying it, a minimal amout of ingredients will be wasted if it is bad.

For kicks and giggles, I jammed some of mine in a similar container and took a picture with a similar background.
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post #19 of 25
You can see it is firm and opaque rather than wobbly and translucent.... Like a dead jellyfish in a bowl, like what you purchased.

I am very interested to know what brand yours is. Mine is Alpine.
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post #20 of 25
Thread Starter 

Mine isn't as firm as yours, but it certainly looks more alike than the original!

 

I'm going to try it.  Like you say, minimal ingredients; minimal loss if it doesn't work.

 

And I was really trying to find a suitable descriptor for my original product - you nailed it.  "Dead jellyfish"  icon_biggrin.gif

 

I don't really know what brand for sure...she said it was "Golden Gate", but I can't find that name as it refers to high ratio shortening, but I did find something called "cake and icing shortening", which I read on another forum might be the name used for high ratio.  *shrug*  Dunno.  icon_smile.gif

post #21 of 25

It really does look a lot better!

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post #22 of 25
Quote:
Originally Posted by KathleenC View Post

Well, folks...interesting follow-up of sorts.

 

So, I figured if I wasn't going to use it to make icing, I might as well play with it.  icon_razz.gif

 

The person I spoke with at the store said that once it's whipped, it goes white(r).  So I put it in a bowl and took my little hand whisk and beat the living out of it.  (I now have a sore arm...I really should be doing weights or something...)

 

I put it back in the original containter and I took a picture.  Same place on the counter, same lighting, same camera.

 

 

It IS whiter, with a firmer texture.  Not as solid as shortening would normally be, but certainly not as gross looking as the original product.  I'm thinking if my arm wasn't so sore and I whipped it even longer, it would resemble what it's supposed to resemble.  Right?

 

OK...so now I'm torn.

 

Should I use it?


Wow! KathleenC, what a difference.  I'd use it. After I googled images of HRS, some of them are opaque in color.  It cant hurt to try it, let us know how it turned out.  It looks so light and fluffy which might be a good thing icon_wink.gif.

post #23 of 25

I found this:  http://goldengatemargarine.com/industrial/, they have a special blend for cakes and icing.  I think it comes in that color, hth.
 

post #24 of 25
Thread Starter 
Quote:
Originally Posted by enga View Post

I found this:  http://goldengatemargarine.com/industrial/, they have a special blend for cakes and icing.  I think it comes in that color, hth.
 

 

That's the site I found as well.  However, because I'm unfamiliar with specialty baking products, and it didn't say "High Ratio" in blinking neon lights, I wasn't sure what those were.  Looking at it now, I'm thinking it's perhaps the Covo product.

 

Thanks, all!  I'm learning new stuff every day!  On to my next experiment.  icon_smile.gif

post #25 of 25
Quote:
Originally Posted by enga View Post


Wow! KathleenC, what a difference.  I'd use it. After I googled images of HRS, some of them are opaque in color.  It cant hurt to try it, let us know how it turned out.  It looks so light and fluffy which might be a good thing icon_wink.gif.

Yes, please do. There is a restaurant/bakery supply store that I'm interested in checking out and IF they have it, I might try it.

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