High Ratio

Discussion in 'Professional Pastry Chefs' started by Chef Graham, Feb 21, 2019.

  1. Chef Graham

    Chef Graham

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    Hello , anyone got a high ratio cake formula that actually works ??
    Thanks
     
  2. chefpeon

    chefpeon Kitchen Dork

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    High ratio cake is pretty foolproof......what problems are you having?
     
  3. Chef Graham

    Chef Graham

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    Hi, thanks for your reply , first of all the lowest % protein cake flour I can get here in Mexico is 10% .. which is acceptable I suppose and my query is does anyone have a tried and tested Hi Ratio cake formula because I simply dont have one ..I have bought all the ingredients --high ratio margarine and emulsifyer gel ( puratos ) but they dont have a recommended formula which for a global company as famous is quite suprising .. but here in Mexico Puratos they havent got a clue ..iso thats my predicament ..do you have a tried and tested formula ??
    Thanks
    Graham
     
  4. chefpeon

    chefpeon Kitchen Dork

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    OK, here are 3 high ratio cake shortening recipes from my archives! (“Liquid cake shortening” is high ratio shortening.) IMG_9062.jpeg IMG_9063.jpeg IMG_9064.jpeg
     
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  5. Chef Graham

    Chef Graham

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    wow !!! I am amazed at your reply , that you took the time and effort in not only answering my questions but also posted cake formulas , i am lost for words ( and let me tell you young lady i am hardly ever lost for words ha ha !!! , thankyou so much xox ,
    ps. dont know if i can get my hands on liquid shortening here but can i use melted cake margarine ( puratos ) ....? , thanks
     
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  6. Chef Graham

    Chef Graham

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    sorry but another question has just jumped into my head , what is cake emulsifying gel used for ?
     
  7. chefpeon

    chefpeon Kitchen Dork

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    Yes, “liquid cake shortening” is just a generic term for hi-ratio shortening. Use the stuff you have from Puratos in whatever form it comes in by equal weight.
     
  8. chefpeon

    chefpeon Kitchen Dork

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    You know, that’s something I’ve never actually used and I’m unfamiliar with it, so I Googled it. It’s basically an emulsifying agent that allows batters to hold more water, resulting in a more consistent crumb with an extended shelf life. Here is a description I found:
    https://www.palsgaard.com/products/bakery/cake-gels/
     
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  9. Chef Graham

    Chef Graham

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    The one from Puratos is called Aristo cake but its margarine not shortening plus its solid not liquid ..x
     
  10. Chef Graham

    Chef Graham

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    I was just searching on the internet for high ratio cake shortening in solid or liquid form and cant find anything here in Mexico , the only shortening I can find is normal white shortening but not especially for high ratio cakes , will that do ???
     
  11. Chef Graham

    Chef Graham

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    Hello . ok so I did a test run of the formula layer cake yellow and it has a nice colour , pleasing appearance , a wee bit sweet but I can alter that for my needs but I think I would need Sweetex or Nutex to really satisfy my expectations of how I want the cake to be , I did try to upload some photos but after various failed attempts I gave up :(
     
  12. chefpeon

    chefpeon Kitchen Dork

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    It's fine. Fat is fat. Weight to weight. Make adjustments to your taste and needs! I'm glad i could help somehow.