I was just wondering what the difference between the two products are. I used them both years ago and can only remember that primex was used in baking and sweetex in cake frostings. Does anyone know why? What makes one better over the other? Just wondering.
THANKS!

By Pastrycrew (Pastrycrew) on Tuesday, March 12, 2002 - 03:38 am: Edit

Pchef, I do believe...

Primex is made to shorten the dough and not absorb as much moisture as the sweetex. It will result in more tender items. ie good for pie doughs

Sweetex "HI RATIO" shortening is formulated to absord more moisture, and hold more like sugar. In this it is much stronger and "holds" more additives before breaking.

Blah. hope this helps.

bt