and call me a biscuit."
I did NOT realize that Alpine shortening was NOT a Hi-Ratio product. Just called my supplier to place an order and inquired about getting Sweetex. $20 a case higher than Alpine! Why? Sweetex is Hi-Ratio, Apline is not, although both are classified as "Icing Shortening" and both made by the same company.
Learn something new every day.
Is it kind of like name brand medicine and store brand medicine? They both have the same meds. in it, but one is about $4 cheaper then the other.
I found some info on another cake chatboard that advised Tom Bandler/ACH Foods described Alpine as Icing shortening and Sweetex as Icing and Cake shortening.
So Sweetex is more stable and performs better if under or over mixed, unlike Alpine which isn't as forgiving of mixing errors.
But I think that Alpine is still a hi-ratio shortening, because it's certainly not an AP shortening...
HTH
I was just looking into trying Sweetex--where's the cheapest place to order?
On Sugarcraft (did a search on Alpine just to see what I could find) they list Alpine as hi-ratio and the label says "emulsified vegetable shortening"....
I started getting my Sweetex locally through Sysco so that's cool, saves the shipping costs. The rep has been really nice to let me get it through him as they are mainly a larger volume supplier.
From ACH own website-Doesn't say Alpine is high ratio but it is interesting
http://www.achfsv.com/searchResults.aspx
(mod edited to fix broken link.)
From ACH own website-Doesn't say Alpine is high ratio but it is interesting
http://www.achfsv(.)com/searchResults.aspx
That link is broken. 
Sorry I should have written to remove the ()'s...
Alpine - a specialty icing shortening:
http://tinyurl.com/yaz3zrp
Sweetex - a cake and icing shortening:
http://tinyurl.com/ybybnov
Has anyone ever made a recipe for cake using Sweetex? I don't think I've ever seen one..perhaps for butter but not shortening.
Has anyone ever made a recipe for cake using Sweetex? I don't think I've ever seen one..perhaps for butter but not shortening.
If you scroll down to the end of the page there's a formula (professional recipe) for both butter and hi-ratio cakes:
http://www.joyofbaking.com/ButterCakes.html
HTH
Did you notice that some Sweetex is now "trans fat free" ughhh....they better not take the one containing trans fat off the market.
It was my understanding that SweetexZ was trans fat free, not Sweetex.
Yeah I didn't mean all Sweetex was, just some. I just pray they don't mess with the other one.
Did you notice that some Sweetex is now "trans fat free" ughhh....they better not take the one containing trans fat off the market.
It was my understanding that SweetexZ was trans fat free, not Sweetex.
Yeah I didn't mean all Sweetex was, just some. I just pray they don't mess with the other one.
As I recall when they introduced the trans fat free Crisco, they also introduced it in a new green can color so you would know which was which... Then the trans fat free Crisco went back to being package in the the old blue can so you could't tell which was which without reading the nutritional info.
And now there's only the blue can since all Crisco is trans fat free.
Found it.....scroll down and read Alan's explanation about not being able to sell shortening with the trans fat, he explains that NYC doesn't prohibit it.
http://www.cakecentral.com/cake-decorating-ftopicp-6640601-.html#6640601
When I need to make non-dairy (pareve) cakes, I routinely substitute hi-ratio for butter in pretty much any recipe. For each Tablespoon of butter called for in the recipe, I use 12 grams of hi-ratio and 2 grams of water. It has always worked really well for me.
In a blind tasting of chocolate cakes made with 7 different fats that I did for a paper in pastry school, much to my shock, the butter cake did NOT win for taste. The hi-ratio and Earth Balance margarine cakes got higher marks. Go figure!!!!!!
In a blind tasting of chocolate cakes made with 7 different fats that I did for a paper in pastry school, much to my shock, the butter cake did NOT win for taste. The hi-ratio and Earth Balance margarine cakes got higher marks. Go figure!!!!!!
Not that surprising, most movie goers preferred butter flavored coconut oil over real butter on their popcorn... But now I believe they offer "healthier" butter flavored oils. 
Did you notice that some Sweetex is now "trans fat free" ughhh....they better not take the one containing trans fat off the market.
Hi Deb~ I'm only asking this because I avoid hydrogenated oils at all costs.... but, why would you want the "trans fat" shortening? Does it perform better for what you need? I'm not switching, but is there a difference?
Yes, shortening WITH transfats performs much better in both cakes and icings.
Exactly!
I agree it's good to not eat food high in trans fats on a daily basis, but we don't eat cake and icing every day.
Sorry you deprived human 
Mike
Yes, shortening WITH transfats performs much better in both cakes and icings.
Exactly!
I agree it's good to not eat food high in trans fats on a daily basis, but we don't eat cake and icing every day.
Sorry you deprived human
Mike
Every other day maybe......... 
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