On a scale of Sugar to Flour, with Sugar being 1 and Flour being 10, it's probably a 6? I dont know. Hmm... I'm going to just call the company tomorrow and ask them what the proper ratio is for smaller ammounts. I just looked at the start of this thread and realized the initial question was in regards to Tylan 50 and I'm not sure if that's the same thing as Tylosin. I seem to recall reafing that it is, but to be sure I'm going to ask about that too!