I feel stupid but...I just recieved my Hi-Ratio shortening I bought from country kitchens and I didn't realize it would come in a big cube in a plastic bag not even sealed. So, I need to put this in containers right? My question is, do you guys have ideas what I can store this in? I was thinking of maybe dividing it up into ice cream pails or something? Will that work? Thanks. 
Yeah, I remember that surprise. 
I place my cube in a large, rubbermaid storage container, still wrapped in the plastic. Then, I transfer it in batches to a one gallon container that I keep close to my work area. It's a pain to have to keep refilling the container. I think your idea of just filling a bunch of containers at once is a good one.
When you go to do the transfer, put on a pair of gloves so you can use your hands along with your utensils. Makes everything go faster and neater.
Thanks Diane, that will help!
natty, I'm not sure what the shelf life is, I would like to know too! I guess I should've thought of that before I bought so much. 
I'll probably go through it quick enough though.
DianeLM....can you tell me what the biggest difference is in using the high-ratio shortening? Is it texture, taste, fluffiness.....?
Less greasiness! My icing recipe uses A LOT of shortening compared to other non-butter recipes, yet leaves no greasy feeling in the mouth AND my utensils are easier to clean.
how much is the high ratio shortening and is it only available on line?
now how much powder sugar you need to have to use up all taht shorting? wow I couldnt go through that much in a year
Don't laugh here but Bro. Just bought me 100 lbs of it from a food supplier where he works 
I figure if it sits in the warehouse it's good to go here. I've kept crisco for a year when I've gotten it on sale. If it's in a cool place which mine is the basement it should be fine. The texture I'm finding is much softer the frosting when done and I use less of it than the crisco. It crusts softer too but smooths better. That I found strange, but it works so who cares. It was definately worth the try. If I have it too long I'll use it for cooking lots of fried chicken. Oh the price was 1.oo a lb from Sysco for the sweetex that was his price, they had one which was 35.00 for 50 lbs but I hadn't heard the name of it , but it was high ratio too.
DianeLM....can you tell me what the biggest difference is in using the high-ratio shortening? Is it texture, taste, fluffiness.....?
Less greasiness! My icing recipe uses A LOT of shortening compared to other non-butter recipes, yet leaves no greasy feeling in the mouth AND my utensils are easier to clean.
In that case, I'm trying it today! Lori, if I find I like the results, I can get you some at Sugarcraft the next time I'm there and I'll send it to you (gotta be cheaper than Sugarcraft's shipping costs)!
Also, Diane, do you use butter along with your high-ratio or just use it alone with flavor enhancers?
I've had my box of hi-ratio shortening for almost a year now and I still have quite a bit left. I've kept it in the box on top of a table in the kitchen (away from the stove) and it's still good. Though perhaps maybe I should freeze some of it just in case.
you can freeze it just weigh it out in portions.
Cambo, I use a hi-ratio and will never use veg. shortening again! In my case and the taste buds of family and friends, they pick the hi-ratio recipe over the veg. shortening recipe, and told me not to change back to the veg. shortening recipe. I use a hi-ratio recipe by sugarshack and we LOVE it!
In our case there was a huge difference in the taste, texture and there was less greasiness to it, and even way less air bubbles. I even use it in my rolled buttercream recipe now, because of there being less greasiness to it.
My daughter just went last weekend to visit my son and daughter in law and grandbabies in Mason, Ohio, I sent them a cake and cupcakes made with the hi-ratio shortening....they ended up at sugarcraft the next day and my daughter in law bought some Alpine hi-ratio and got the recipe from me. Big plus for me, I got some new cake decorating goodies 
.
Here is the link to Sharon's (sugarshacks) recipe if anyone would like to check it out. http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=19948&postdays=0&postorder=asc&&start=0 This makes a big batch of icing.....but you can 1/2 the recipe....thats what I do unless I need a big batch. She has tips and information in the whole thread about the recipe.
God Bless,
Sharon
When you buy that much what is the shelf life?
I use the 50lb cube. I just got my new box from bake mark, the expiration date on their box is 14 months. so mine is good until june 2008. Same with the SYSCO brand.
Now mine came in a bag in a box. I just put the box in my pantry, never had a problem.
Is 39.67 for 50 pounds considered a good deal on this?
hillmm, some say 3/4 cup of hi-ratio is = to a cup of veg. shortening and some do 1 cup of hi-ratio per 2lbs. of powder sugar.
SugarBakerz, I think you did good on the price, I so on another post where someone paid way more then that for 50lbs. Below is more info on different pricing.
Jennette, some cake supplies places where you live might sell it, here is some imformation wrote by justsweet on another post. Sorry I don't know how to do the quote thing.
(justsweet wrote),
Here is some information - differant names, etc.
Hi Ratio Shortening
http://www.sysco.com/aboutus/contactus.asp
item number 4003869 shortening cake cube all vegetable
(50lbs for $29, local store in Hayward (510) 481-1515, called cake shortening)
http://www.foodservicedirect.c.....rtening.ht (50lbs super quick blend 50lbs $56.45)
Other brands: Alpine, Biscot 140, Blendex, COVO S.M., Cremelite,CRISCO HI-RATIO, Golden Glow, XXX crème, Monarch Covo Sm (Icings & Cakes), Monarch Covo Sm - Non Hydro
Monarch XXX Cream (for Icings), Monarch Artisan Cremin (for buttercream icing - just whip & use)
Monarch M300 (Icing Base), Canbra Hi Ratio (Cakes) AND SweeteX Hi Ratio Shortening
http://www.bakemark.com/ (32621 Central Ave., Union City 510-487-8188, plus recipes)
http://www.kitchenkrafts.com/product.asp?pn=IN1103&sid=GOOGLE&TID=GL033105&gclid=CI_56LH_lYwCFQwzZAodqTVkhQ&bhcd2=1179435745
This from baking911.com : EMULSIFIED/HIGH RATIO SHORTENING: also known as cake, icing or high ratio shortening, can absorb more sugar and liquid than regular shortening. It gives a finer and smoother texture to cakes and help keep them moist, as well as keeps icings more stable. However, it should be used in icings and cakes where the recipe contains a large percentage of sugar. For home use, it can be found under the brand names Alpine Hi-Ratio Shortening or Sweetex. Find it at http://maidofscandinavia.com/ Click ingredients and then click "s" to find it. Or, go to http://www.cookscakeandcandy.com and click on online shopping, enter store and search on sweetex. It's Product ID: FP027/3
Hope this helps,
God Bless,
Sharon
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