Tagged with 'high ratio shortening'

When purchasing the right ingredients for your bakery, you undoubtedly require a wide variety of them: flour, sugar, sprinkles, eggs, oils, salt, brown sugar, icing, butter, and so much more. One ingredient that is vital for the success of any bakery, however, is icing shortening. But, which are the best options that every bakery needs in bulk and how can you use this product to improve your products?

When it comes to baking, there is way more than meets the eye. Meaning, that while you enjoy picking out your favorite pastries, cakes, and cookies from your local bakery, behind those baked goods is tireless amounts of work. Baking, although normally chalked up to some easy task that grandmas do for their families, is much more nuanced than one might think. There is history and also a science behind each favorite of your favorite sweet treats.

I’m sure if you have immersed yourself in the cooking and baking world, you have probably heard of shortening before. Shortening, by definition, is any type of fat that remains solid at room temperature. Things like lard, margarine, solidified hydrogenated oils, and even butter could be considered shortening. However, in modern-day cooking and baking, shortening usually refers to hydrogenated oils, like soybean. By taking a quick peek through your kitchen, I’m sure you will find a small container of vegetable shortening or Crisco.

Shortening is a widely used ingredient in the world of baking that has been utilized for many years. But, for someone unfamiliar with this versatile ingredient, let’s break it down and show exactly how it’s used and why it’s such a great ingredient for cake icing.

High ratio shortening is a special type of shortening that has been formulated specifically for bakers and confectioners. Some shortenings contain a small degree of moisture in the form of water that can impact the way the shortening interacts with other ingredients, like oil, as well as how it lends its character to baked goods.