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Grand Orange Compound

Compounds


Other Grand Orange products

Topping
Crema di Grand Orange™ Syrup

Ganache
Grand Orange Ganache

Liqueur Concentrate
Grand Orange Liqueur Concentrate


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Grand Orange Compound
Compounds
Item# 313
An elegant flavor of grand orange liqueur in a concentrated compound form. Amoretti® compounds are used to flavor ANY mousse, chiffon, whipped cream, butter cream, cream cheese, cheese cake batter, mascarpone cheese, cake batter, muffin batter, scone batter, cookie batter, brownie, jellied consommé, ice cream, gelato, sorbet, yogurt, sauce, and soufflé. All Amoretti industrial compounds are bake-proof and freeze-thaw stable.

Product Features
• Bake-Proof
• Freeze-Thaw-Stable

Re-Packing Fee
All 2.2 lbs. jars will incur a re-packing fee.

Disclaimer
Prices and ingredients are subject to change without prior notice. Because we cannot anticipate or control the many different conditions under which this information and our products may be used, we do not guarantee the applicability of this information or the suitability of our products in any individual situation. Any information or instruction pertaining to the use of our products shall be regarded solely as non-binding suggestions and shall at no time form the basis - totally or partially - of a liability on our part.

Allergy Information
This product is packaged on equipment that also packages products containing milk, peanuts, tree nuts, soy and eggs.

Grand Orange Compound
Compounds
Item# 313

An elegant flavor of grand orange liqueur in a concentrated compound form ideal for flavoring any kind of dessert from cakes, cookies, muffins, ice cream, gelato, cheesecakes, etc.

Sizes Available
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USE LEVELS FOR: Compounds


3-5% by weight



IMPORTANT! For best results, learn more about Use Levels here.

Tips for using Compounds

Use to flavor ANY Mousse, Chiffon, Whipped Cream, Butter Cream, Cream Cheese, Cheese Cake Batter, Mascarpone Cheese, Cake Batter, Muffin Batter, Scone Batter, Cookie Batter, Brownie, Jellied Consommé, Ice Cream, Gelato, Sorbet, Yogurt, Sauce, & Soufflé

SIMPLY SUBSTITUTE BY WEIGHT
(NOT BY VOLUME)

% of the total net weight
that needs to be flavored

Example:
To prepare 10lbs of flavored batter:

  • At 3% Compound:
    Add 0.3lb Compound+9.7lb batter = 10lbs
  • At 5% Compound:
    Add 0.5lb Compound+9.5lb batter = 10lbs
Mix thoroughly to homogenize the flavor throughout the batter.

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