First post here but i wanted to weigh in on this blend as it's in the mail and have been doing a lot of research on the best use for this blend.
I think one of the reasons you guys are being let down by this blend is because it's meant more for simple sugars like ciders and wines. It actually originated from spontaneously fermented apples in Denmark. It can ferment maltose but with a lot of esters similar to a hefeweizen, and to a lesser extent, some of the more fruity saisons.
On the flip side, there were a lot of presentations of beer styles fermented with this at the Copenhagen Beer Festival.
I have been hearing good things on this blend from mead makers and cider makers but one thing to remember is that torulaspora on it's own only gets about 25% attenuation in 5 days so is a long and slow ferment. The amount of of esters from this blend will also depend on your temps. For a more neutral profile, you can ferment down to 50. The higher you go, the more the profile should go to spicy and fruity.