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Hi ratio differences

post #1 of 3
Thread Starter 
I have been using hi ratio shortening for my icing for some time now and am getting ready to order some more and saw that some is labeled 'for icing' and some labeled 'for icing & baking''.
So, what's the difference? I can't seem to find the info. I'm looking at the Sweetex brand. I do make a high ratio chocolate cake pretty regularly and would be interested, but really can't tell the difference.
Any info would be greatly appreciated.
post #2 of 3

High or hi ratio shortening is a bakery quality product that when used in icing, makes the icing easier to work with. The shortening is sturdier than standard shortenings and keeps the icing from not breaking down as quickly.

post #3 of 3
Thread Starter 
I understand what high ratio shortening is, I'm curious why some is labeled 'for icing' and some is labeled 'for cakes and icing'. Is it really the same thing, just labeled differently? Sweetex website was not helpful.
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