Sweetex! HELPPPPP

Discussion in 'Decorating' started by lauren@carolscakes, Oct 14, 2017.

  1. lauren@carolscakes

    lauren@carolscakes New Member

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    I recently purchased a bakery in Pittsburgh, including all the recipes that have been used by the previous owner for nearly 40 years. However this year, I lost four key components that I used in everyday production. I've found alternatives for 3/4. I used sweetex high ratio shortening religiously, it was so wonderful. However with the new FDA regulations on shortenings, they had to alter the original recipe. Complete crap. Both of my suppliers sold me the "New" and "improved" sweetex. It was literally the worst. I lost 6 wedding cakes as it breaks down so quickly with any of my food colorings. I don't know what to do. I just lost another wedding cake this morning and I figured someone out there had to know of something equally as good as SWEETEX! My supplier has recently suggested Alpine for icings, not a fan. Are they any other high-ratio SOY based shortenings out there?!


    Thank you for anything you can possibly tell me!

    lauren
     
    lauren@carolscakes, Oct 14, 2017
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  2. lauren@carolscakes

    ChesterV Well-Known Member

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    Seriously, I've never had a problem with using Crisco. I like the butter flavored Crisco as it adds a buttery back taste to my frostings.

    Crisco, along with a bit of meringue powder............I've never had a problem.

    I don't go for all that "high volume" over processed stuff. Never have. I keep it all as simple as possible.

    Not a fan of soy either, so I can't say whats out on the market. I hate the taste of soy anything.
     
    ChesterV, Oct 15, 2017
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  3. lauren@carolscakes

    Norcalbaker59 Well-Known Member

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    Stratas Foods manufactures a number of shortenings, four of which are sold under the Sweetex brand and marketed for cake and icing applications:


    Sweetex Golden Flex Icing Shortening

    Sweetex Golden Flex Cake and Icing Shortening

    Sweetex Palm Flex Cake and Icing Shortening

    Sweetex Hymo Soy Cake and Icing Shortening


    You should call Stratas customer service to discuss the issues you are having with your Icing. It may be the shortening or a combination of shortening, dye, and/or type of sugar (i.e., beet sugar vs cane sugar).


    I also recommend you try a real buttercream or at least a butter and shortening blend buttercream. There’s a website called Gretchen’s Bakery that has a number of buttercream recipes. Gretchen owned and operated a bakery
     
    Norcalbaker59, Oct 16, 2017
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  4. lauren@carolscakes

    James New Member

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    Hello Lauren

    I am the Pastry Chef at a large wholesale bakery in Fort Lauderdale. And we too just got our first shipment of the “new” sweetex flex shortening. My head mixer made a batch of buttercream yesterday with the same recipe we’ve used for over 25 years and it came out like crap! It breaks down quickly. Today I had him remake it with half the amount of water and finish it with a whip (we’ve always just used a paddle and made a super smooth buttercream) but the shortening didn’t seem to smooth out so we finished it with the whip attachment. That did the trick but even with half the water it’s still way to soft to work with.
    I’ll try again on Monday with no water and see what happens. I’m also going to call Stratas Monday and see what’s up. There’s no way I can make buttercream flowers with this crap, I can barely keep the icing from falling off the cake!
    So disappointed!
    Jim
     
    James, Oct 21, 2017
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  5. lauren@carolscakes

    Dan New Member

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    Hello,
    I have just been slammed with a large shipment of the Gold Flex Sweetex right before the Holidays and this stuff is horrible. After many, many mixes I have been able to make It smooth but it is very heavy and leaves a horrible slimy feeling on the pallet. Has anyone been able to find a cure?
     
    Dan, Dec 21, 2017
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  6. lauren@carolscakes

    Laura cake lady Member

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    I am a cake artist in Detroit and have been using the old Sweetex for 20 years. It was perfect and held up beautifully in hot weather. But alas, we've had the rug yanked out from underneath us and now we have to use something else. I've found the Sweetex Golden Flex for ICING to be acceptable. (Not the cake AND icing formula ) I use it for icing only and it is really thick. I've found that warming it up a bit will help make it smooth and will save my mixer from burning out. There are 4 replacement formulas for Sweetex and the one for you depends on what you're using it for. Call Stratus and ask. They are very helpful. My icing will stay on the cake unless you try to cut it straight out of the refrigerator. It has the consistency of butter if it's cold so it will not stick. So let the cake sit at room temp for and hour or two before you try to cut it. Weddings and birthdays and other special occasion cakes that are on display are already sitting at room temp so there is no issue there. I just started using it (January 2018). I don' know what will happen when hot weather comes. I'm in Michigan. Hope this helps.
     
    Last edited: Jan 28, 2018
    Laura cake lady, Jan 28, 2018
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  7. lauren@carolscakes

    Laura cake lady Member

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    20180126_093254.jpg 20180126_093254.jpg
     
    Laura cake lady, Jan 28, 2018
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  8. lauren@carolscakes

    Hlorri New Member

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    Hi Laura...curious as to how the golden flex is holding up in the heat?
     
    Hlorri, Oct 2, 2018
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  9. lauren@carolscakes

    Laura cake lady Member

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    It held up. The frosting was very, very soft but it didn't slide off the cake, whether it was under fondant or alone on a cake it held up. I should probably note that all cakes are refrigerated overnight before they are delivered. I noticed that if the cake was cut while it was still cold from the fridge the frosting would fall off the slices of cake as they were being placed on plates. The frosting is very hard/firm when it's refrigerated.
    Also please note....there are TWO formulas for the Golden Flex. One is for cake AND icing. The other is strictly for icing. I use the formula for icing only.
    I hope this helps.
     
    Laura cake lady, Oct 2, 2018
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