Hi there,
im a new owner of a scratch retail bakery. A large part of our business is cake. We have always used a partially hydrogenated shortening but as of now we can no longer get it through our vendors due to a federal initiaive. I’m told we can only get a non hydrogenated shortening and we are seeing a difference in our cake that is not favorable. Is there a way to correct this?
Are you using shortening in your cake or your frosting? I'm familiar with many bakers and decorators becoming dissatisfied with the ban on trans fats for their buttercreams. But it sounds like you might mean you use shortening in your actual cake baking. Is there any reason you can't use real butter or even oil for your cakes? Shortening is usually the least preferred fat when it comes to scratch cake baking.
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