Flavors

[kokopuffs]

It's spelled CORDIAL and not CORDUAL. With an "I". Check your bar guide.

[angrychef]

I ditto Wendy's reasons for using compounds. They just add that extra oomph to make a flavor more pronounced. Amoretti is a good product. I have also tried Braun(German, I think) and Hero brands. For enhancing flavors in cake layers, I do like to use the actual liqueur diluted with simple syrup or water.

[momoreg]

Ditto.

Also, there is a gelato flavoring made by Fabbri that is VEEERRRYYYY intense. They come in a lot of flavors. I acquired a couple of jars a few years back, and I'm not even halfway through with them. It's not a compound or an extract; it's more like a dark syrup with tons of flavor.

[W.DeBord]

Momoreg I've never heard of Fabbri....do they have a web site?


P.S. Personally I'd skip the Uster compounds and buy else where.

[oli]

Wendy, I am just curious, why do not use Ulster? I haven't tried them so I can't really comment.

[momoreg]

Wendy, I don't remember who sold me the Fabbri, but here's the website. I use the delipaste. http://www.fabbri1905.it/uk/elenco_p...allatte_en.pdf

[W.DeBord]

Could you post the companies address again, please? I couldn't get info. about the company.

Thank-you!

[momoreg]

Wendy,
Sorry, you need Adobe acrobat reader for that link.

Try this: www.fabbri1905.com

Click on the British flag for English.