Any idea's on percentages for batter up and pineberry

[nehctik]

I found mixing percentages for most of my new concentrates, the only ones i cant find are mom and pops batter up and chefs rebranded pineberry, oh also any idea how much capellas dragon fruit as a secondary flavour, I plan to add it to a granted its custard conc.
One last thing, vanillin, how much should I use per 10ml? (its premade vanillin in pg)

[Perpetua]

Feb 7, 2015 19:30:37 GMT nehctik said:

One last thing, vanillin, how much should I use per 10ml? (its premade vanillin in pg)

1-2% I find is plenty of Vanillin nehctik.

Are you planning to use the Batter Up as a standalone, or as a cakey base for other flavours?

[nehctik]

Sorry for the slow reply, had a family function last night. 1-2% wow ok i was going to assume 1 ml per 10ml so I would have been way over.

Regarding the batter up, I was going to try it as a stand alone and also mix batter up with vanillin and something else, I was thinking strawberry or blackberry.

[Perpetua]

Capella's Cake Batter ( which is yummy for me ) as a standalone I mix at 20% . . . as a base flavour around 12% - 15%, then I add chocolate/coffee/nut/or a fruit flavour depending on what I fancy.

It does take a time to steep, to be at it's nicest . . . I'd imagine M&P's Batter Up to not be dissimilar nehctik.