I have a bottle here of LorAnn's Almond "Oil" Flavor (super concentrated) and the stuff is STRONG! I was hoping for any advice on how to dilute this properly with PG so I can use it in a recipe. Also have their super concentrated caramel, cotton candy, english toffee, marshmallow, and maple. Would the dilution of these be the same as the almond flavor? The don't smell quite as strong. Thanks.
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Never mind about the almond flavor. I chucked it as it was insoluble to water (thank you ECF). Will pick up the LorAnn Natural Almond Flavor that is water soluble (wish the recipe would have said which kind to buy as there are 3-4 different almond flavors at LorAnn). Would still like help with dilution suggestions to the other flavors listed above if you could spare the time and have experience with LorAnn flavors. Thanks.
In the past I've diluted really strong flavors to 10%, then used that in my recipes. So, fill a bottle with 90% PG (or VG) and 10% of the flavor. Then instead of using .5% flavor in a recipe you use 5%. It's much easier to be precise in your mixes that way.
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