Hi
@FranC,
Sorry for the tardy reply.
I have invoked a temporary self-depravation of ECF until I finish my concentrate reorganization. The procrastinator in me, would rather read about it, than do it.
So, until I get it done, I am not keeping up.
I still check in every day (or so) to check for tags and PMs. But, otherwise, I will have some catching up to do.
As to your question:
Yes; 1% of 30mL is 0.30mL (Not ".3%" as you wrote; but I think that was just a typo.).
If you have created a dilution of 1% Italian Cream,
and only want to use
only 1% of
that dilution, then you are correct. That is going to incorporate only 0.0001 of the original/full strength concentrate.
1% of 1% = 0.01 x 0.01 = 0.0001 = 0.01% = one ten thousandth of the original concentrate.
The most common dilution
I am familiar with is a 10% (0.10) dilution. And, that dilution, is then treated like a traditional concentrate. This is how I have seen other mixers make using otherwise difficult-to-use ingredients, like FA Condensed Milk, Acetyl Pyrazine, and FLV Rich Cinnamon, easier to control minimal adjustments.
By doing so (the 10% dilution), I have to use 10 times the volume, to get the same effect, as the original concentrate. If I were to do a 1% dilution; I would have to use 100 times the volume, to get the same effect.
That doesn't mean a mixer can't use a 1% dilution as a concentrate... I just have not heard of it being done.
