Which brand hi-ratio shortening do you use? I been researching which brand and came across articles about trans fat being removed some time ago and how it isn't the same so wondering which brand gives the smooth texture and great taste. Thanks.
I don't think any of it gives great results and tastes great without the trans fats. If I am forced to use shortening, I just use Crisco, which is not yummy, but most of the time, use all butter.
Since trans fats (PHO's and FHO's) are no longer GRAS and the entire industry had to anticipate the change. Besides alternative mfg's who eschewed trans fats as a model, everyone's product has changed some. Most however had a good year or so of development time to get ahead of the curve and have ensured that performance is quite similar.
Short story, I wouldn't worry too much about it. just be aware of how your product performs now and figure out how to adjust should it be necessary.
I have tried several types this year, was ready to pull my hair out. I finally settled on Alpine soy flex. I use 1/2 Alpine and 1/2 Crisco. If the Alpine gets very cold it is hard to dip out of box and I need to use warmer water in icing. Alpine is about $49.00 for 50 lbs. I wish we could get 2 or 4 cup samples to try instead of buying 50 lbs at a time from supply houses . The donut shop was kind enough to give me 4 cups of the brand they use to try and it was awful. Good luck.