Sweetex Shortening, specifically our Sweetex Golden Flex Cake and Icing Shortening, features a non-PHO formulation and is superior to many other shortenings for spreadability, color, texture, and flavor.
But Sweetex Shortening is not simply better than so many other shortenings. It also has its place in any baker’s arsenal where its many advantages over butter will earn it a top spot.
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.
