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Post by robertsongs on Nov 2, 2012 18:41:56 GMT
25% of capellas custard is far too high. That's the only one of theirs which is super concentrated. It can take on a cheesy note at 20%, you don't need to use much of it, trust me  Mmmm cheesy custard...not so good..I'll start low and work up from there, I'm glad you mentioned that though because I probably would have mixed it pretty strong tbh.. |
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Post by robertsongs on Nov 2, 2012 16:28:48 GMT
Made up to the suggest ratio of a quarter of a teaspoon per 10ml of pg its very good, usual ratio as an addition to your mixes is 1 drop per ml, but depends how much of a sweet tooth you have, it can rescue failed mixes the same way caramel does but without the taste, or add a lift to most fruit mixes and dessert mixes. Thanks that's perfect..I've recently made a nice RY4 style ish mix so I'll try it in a little sample of that first  |
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Post by robertsongs on Nov 2, 2012 16:05:28 GMT
I too have some of this on order, I inquired with them before my order and he said that it was food grade, I'll just disolve the crystals in some pg before using it..I've never used any ethyl maltol in my mixes so won't have anything to compare it too so I'll be interested to hear from someone who has..ordered mine two days ago still not here.. |
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Post by robertsongs on Nov 2, 2012 15:11:01 GMT
HI guys im new here but not to the forums, Ive got some vanilla custard flavouring on order which ive never used before ( wish id had seen the group buys earlier ) and as this place seems to be capella central, Im wondering at what sort of ratios to mix it and do you add anything with it..ie ethyl maltol or any other flavour combo's....Thanks |
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