Alpine
Alpine Soy Flex Emulsified Vegetable Shortening for Icings, 50 Pounds
- 50 pounds
- Oil, Butter, & Shortening
This 50-pound emulsified vegetable shortening is made from domestically grown USA soybeans and contains zero grams of trans-fat per serving. Its creamier, more consistent texture and wider temperature range make it a strong fit for high-volume buttercream icings, cream fillings, and brilliant white decorating icings. One case supplies a full 50-pound block, enough to sustain busy bakery production without frequent restocking.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| UPC | 751884913534 | |
|---|---|---|
| GTIN | 00751884913534 | |
| SKU | 658120 | |
| Category | Oil, Butter, & Shortening |
Product Highlights
- Made from domestically grown USA soybeans with no tropical oils
- Emulsified formula for creamier, more consistent texture cube to cube
- Wider temperature range than standard vegetable shortenings
- Zero grams of trans-fat per serving
- Produces brilliant white icings ideal for tinted and contrast decorating
- High-volume performance for buttercream, cream fillings, and decorative icings
- 50-pound block, one per case
Soy Flex, for shortening that s as smooth as silk and consistent from cube to cube. FEATURES Soybeans Grown in the USA High Volume, Creamy Icings Great for Cream Fillings and Butter Cream Icings Brilliant, White Icing Zero Grams Trans-Fat Per Serving INGREDIENTS : Ie Soybean Oil, Soybean Oil, Hydrogenated Cottonseed Oil, Mono- And Diglycerides, Polysorbate 60, Tbhq, And Citric Acid PREPARATION AND COOKING : Bake, Great for high volume, creamy icings, cream filling, and butter cream icings.
Uses
Buttercream icings: Cream together with powdered sugar and flavorings for high-volume, silky buttercream that pipes smoothly and holds its shape on cakes, cupcakes, and cookies.
Cream fillings: Blend into cream filling recipes for donuts, layer cakes, and pastries where a stable, creamy interior is essential.
Brilliant white icings: Use as the fat base when a clean, bright white finished icing is required for wedding cakes, decorated cookies, or contrast piping.
General baking: Incorporate into cake, cookie, and pastry doughs where an emulsified shortening improves texture and extends shelf life.
Who Would Benefit
- Commercial bakeries producing high-volume buttercream and cream-filled products
- Cake decorators who need a bright white icing base for detailed color work
- Donut shops and pastry kitchens relying on stable cream fillings
- Institutional foodservice operations seeking a zero trans-fat shortening with consistent performance
- Bakery owners who prefer domestically sourced soybean ingredients
Preparation and Use
Measure by the tablespoon for smaller recipes or scoop directly from the block for larger batches. Cream the shortening with powdered sugar before adding liquids to build volume and aeration. For buttercream, start with one tablespoon of shortening per serving portion as a baseline and adjust to your recipe’s ratio. Store at room temperature in a cool, dry area away from direct heat; the wider temperature tolerance helps maintain workable consistency in warm bakery environments.
Ingredients
Soybean Oil, Hydrogenated Cottonseed Oil, Mono- and Diglycerides, Polysorbate 60, TBHQ, and Citric Acid.
