I had a friend give me a bunch of compound samples from amoretti. I haven't a clue how to use them. Is there anyone that could help me?
They are used by % of the weight of your batter/frosting/whatever. The regular compounds are used at 3-5%, the industrial compounds are used at 8-10%, and there should be a little white label on the sample to tell you which it is. If you don't have scales, you can add to frostings and fillings by taste. Batters are a little harder - you'll just have to try to judge. I am in luuuuuuv with these compounds .
Edited to add: they have lots of products - not just compounds - so the above recommendations wouldn't apply to extracts, emulsions, etc. They are famously nice folks - you could call them if you need help.
thank you so much