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I'm going to make a recipe which includes 45 Grams of vanilla powder 2 Syrup pumps of Fruit syrup (20 Grams)

but i'm changing some in the recipe so i will use vanilla extract instead of powder and after doing the math 1 syrup pump = 10-10.25 grams, so my question is , are extracts more flavorful than powder or similar ? so should i add 4.5 pumps of vanilla extract to the recipe or should i go lower.

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    You need to be very careful with the definition of "vanilla powder". It could be dried extract, it could be a powdered product flavoured with vanilla (real or artificial), or it could even be pure vanillin. A link would be good, or a verbatim quote.
    – Chris H
    Dec 9, 2019 at 9:33
  • Extracts and syrup are different things, can you clarify in your question what products you mean?
    – Tinuviel
    Dec 9, 2019 at 9:41
  • @Tinuviel , Done, it's a syrup
    – HitchCoder
    Dec 9, 2019 at 9:49
  • @ChrisH , actually i was at a store and i asked for a recipe for the mango tango smoothie they make and the recipe is: 45 gm of vanilla powder (pointing to the box the keep the powder in) 2 pumps of mango (Pointing to a big jar of a mango syrup) and spoon of cinnamon I hope that clarifies it enough
    – HitchCoder
    Dec 9, 2019 at 9:53
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    Hm if we don't know what their vanilla powder actually is this will be very difficult to answer. Also, to convert directly from dry weight of a vanilla powder to the weight of a liquid is difficult because it depends on whether the liquid is water or alcohol and on the concentration of the flavoring agent. I would suggest you make the smoothie with different amounts of extract/syrup and adjust until you find the ratio whose taste you like best.
    – Tinuviel
    Dec 9, 2019 at 10:00

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45 gm of vanilla powder (pointing to the box the keep the powder in) 2 pumps of mango (Pointing to a big jar of a mango syrup) and spoon of cinnamon

all belnded in a 16 ounce cup of ice

That sounds like it's vanilla-flavoured powder of some sort, perhaps milk-based, (or plant-milk-based), perhaps including maltodextrin, to give texture as well, It could even be flavoured protein powder in some places (though they'd normally say so); that's about the right quantity compared to when I've made chocolate-vanilla milkshake with vanilla protein powder.

Certainly anything purer than that wouldn't be used in such large quantities.

As far as mimicking it goes, I'd start by using a teaspoonful of extract, and 45g of your best guess as to the rest of the powder.

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