EWS111
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Hi All!
I've been on this site for about a month! Thanks to the people here I've learned a lot! Especially HIC! I''ve found that due to my burned out tastebuds, I need to multiply HIC's percentages by 1.3 to 1.7 to get to the floavor that satisfies me! If I make a subsitution of a TFA flavor, then the multiplication factor is higher! Example: If HIC's recipe calls for say 1% FA Vienna Creame, I will use maybe 1.5% FA Vienna Creame or if I substitute TFA, I would go to maybe 2.3% Bavarian cream.
As a general rule in a FA recipe I like my total flavoring percentage to be around 10%. I a TFA recipe I like the flavoring percentage around 20%! I do stick to the flavor percentage relationships as put down by HIC! I can use Arnies flavor percentages as listed! Hopefully my tastebuds will recover over time and I'll be able to back off!
Thanks to all on this site! You've been a huge help to me!
I've been on this site for about a month! Thanks to the people here I've learned a lot! Especially HIC! I''ve found that due to my burned out tastebuds, I need to multiply HIC's percentages by 1.3 to 1.7 to get to the floavor that satisfies me! If I make a subsitution of a TFA flavor, then the multiplication factor is higher! Example: If HIC's recipe calls for say 1% FA Vienna Creame, I will use maybe 1.5% FA Vienna Creame or if I substitute TFA, I would go to maybe 2.3% Bavarian cream.
As a general rule in a FA recipe I like my total flavoring percentage to be around 10%. I a TFA recipe I like the flavoring percentage around 20%! I do stick to the flavor percentage relationships as put down by HIC! I can use Arnies flavor percentages as listed! Hopefully my tastebuds will recover over time and I'll be able to back off!
Thanks to all on this site! You've been a huge help to me!
