it seems the mother company manufactures them all.

http://www.stratasfoods.com/docs/pdf/BakingSellSheet.pdf

so my question is what is the difference? is there one between all of them? they all cost different per case too, (yep, looking to bring in at least 50 lbs).

maybe i research things too much.

i kept reading about hi ratio shortening and really hate the over the top sweet, greasy taste of most buttercreams (i say most because there might be one that isn't and i haven't found it yet).

sugar shack's icing recipe turned out really well, but to me it was still sweet, but i'm not one for sweets either.

anyway, i have been looking to find hi ratio from a supply place within drivin distance of where i am, cause the little place i go to charges $9 for 3 lbs. doesn't leave much room to make profit.

and i am looking for non dyed butter. and starting to look at maybe finding a recipe for the liquid hi ratio and giving it a go.

learning new stuff every day. and some of it makes one go, HUH????

Alpine is a hi-ratio icing shortening.

Sweetex is a hi-ratio cake & icing shortening.

Don't know about the Hymo.

What I found on fluid-flex:

http://cakecentral.com/cake-decorating-ftopict-273983-.html

Ultra Cake® fluid cake shortening is also from ACH Food Companies:

http://modern-baking.com/cake_decorating/decorating_ideas_2/

HTH

the hymo is cake and icing.

so what is the difference between them all and does it really make a difference in product?

i am learning a ton of stuff, but at the same time the more i research the more questions i find.

guess you are never too old to learn.

thanks!