This question is more for professionals that buy things in larger quantities since their compounds come in 2# tubs or larger but I have some samples I brought home from the World Pastry Forum and I was wondering...has anybody else been playing with Amoretti flavors? Compounds or extracts? What flavors? And what do you put them in? I've been playing with the wine blossom compound and I'm loving what a smidge of it does to a white cake. 
Got some cantaloupe and saksatoon berry I plan to play with soon. I was just wondering what other people think of them.
I use the Amoretti Pistcahio Compound and extract. They are DELICIOUS!! They are the only good quality pistachio flavorings I have ever found. They are pricey though!! They sent me some samples of other flavors but I haven't gotten an opportunity to try them out yet. Their customer service was over the top as well!
Berta
I don;t believe you have to be a business and there is no minimum order but a single tub of compound runs about $22 per flavor. The extracts run more. They all come in bulk. Maybe if you have some buddies to split it with? I'll probably go for one flavor at least because I know the crema de vanilla is to die for.
My pistachio compound was around $50 for 2.2#. A lot it doesn't take much and it will last a long time. The extract was almost double that. I will say this was the only place I could find this so I was willing to pay it. I will have to try the crema de vanilla.
I had to call for the pricing....I have the catalog now, but it doesn't have prices either. I just know how much the pistachio compound and extract are because I bought some. I bet it is all about that high for the 2.2# size. They have so many flavors!
And, have you tried any of the other flavors? What do you use them in/for? What's the difference between the compounds and extracts? Which do you prefer (or are they just for different applications?)
I think I'm going to call them after the holidays. Their product range is truly impressive!
Also (I should have thought about all of my questions before hitting the submit button each time, huh? 
) How long does the 2 # tub last...I assume you only need to use little amounts because it is highly concentrated?
I'm really curious about their products now...with so many flavor options you could make a ton of delicious desserts!
They tell you to use them by weight. The compound is 3% and the extract is 1%.....basically you have to use 3 times as much compound as you do extract. The compound doesn't add as much color either. Basically how I have it figured out is this....I added in 1 1/2 Tbsp to my cake batter for the pistachio flavor....of course you could do more for a stronger taste or a bit less also but for me 1 1/2 Tbsp was perfect. With compound I would use about 3 times that amount. I guess I need to figure out which is the better value because the taste is the same between the compound and extract.
When I ordered, she sent me free samples....I would call and tell them you want to buy some, but are hesitant to buy a large quantity without sampling them. I bet they would send you a few. The samples are packaged in these really nice square, glass bottles.
I will say this...I tried pistachio extract from escofoods...DISGUSTING....Jogue.....DISGUSTING....but Amoretti was DELICIOUS!!
Berta
They are really good about sending out samples. I've had a hard time with the math using them. I've used about a teaspoon of the wine blossom in a single white cake mix and it was good and really showed the flavor but I found about 1/2 a teaspoon to be beautiful. It's delicate and adds a hint of something you can't quite put your finger on what's different but it gives a great flavor boost. I'm going to play with them on monday. I'll let you know what flavors I played with. I have both extracts and compounds. From what the list says, you need extracts for ganache but compounds and extracts seem to be interchangable for everything else. They sent a sample of their shelf stable ganache that was beautiful too. I'm going to make a batch of cake batter and a batch of butter cream and play and I'll let you know how it comes out next week.
I know this is an old forum but if anyone else does a search and wants an answer here ya go it took me awhile to get the math right but this will save some time.
These are the directions from Amortetti, my math is explained after.
For the compounds to use at a 3% level you nee to take the batch weight and divide by 0.97 which equals the total finished and flavored batch weight. Example: 1 lb unflavored batch weight divided by 0.97 equals 1.03 lb total. Therefore if you have 1 lb unflavored batter, and the total batch weight should be 1.03 lbs, you need to add 0.03 lbs of Amoretti compound.
I figured a 3 lb batch of batter so it should weigh 3.09 lb after flavoring.
Also most digital scales you can change to grams if you are used to weighing in oz, I find I am more exact when using grams 0.09 lb = 40.8 grams 0.03 = 13.6 grams HTH
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