Used in 927 recipes at an average of 2.061%.
UPDATED...Tpa peanut butter is what I had at hand when this was mixed DX peanut butter would be sufficient if you prefer...........This recipe has been in my flavor stash for a year now just recently mixed this up again substituted
all TPA flavors it's kinda old school but it's tasty and simple if you're into RY4 profiles.. I usually mix all my RY4 recipes @ 65/35 for use with tanks and MTL's any new mixers would have these flavors at hand to give it a try...thanks 😎
After countless tests and recipes I keep coming back to this one. I know the percentages are high but after research and development reading interviews with the originator Matt Topolski of Charlie Noble and his mixing style and use of flavor concentrates most likely he used Capella V2 in the commercial market but for personal use it would be V1.... (Tpa) ry4 double is relatively weak the percentage is higher than most recipes I mix and (Tpa) Pistachio can be pushed at higher percentages (tpa) caramel original to boost the entire recipe. I used capella super sweet @ 1% but that's my personal preference A.P @ .5% to help with the light tobacco notes and Pistachio.You can check out the discontinued recipes @ Charlie Noble. Com
Wanted to make a nice Cinnabon clone and this is as close as it gets! The pie crust, zeppola, and AP work in unison to get you that doughy mix that goes so well with the cinnamon. Cin crunch to dry it out and give it a little more of a bakery note. Fw cinnamon isn’t as strong as some others so I went a little high, after all, it is a cinnamon roll! The butter base and caramel are added to give you that rich caramelized sugar note.
My 1st ground up mix. Started with craving it and had fig so flavor research led me to VT red dates. Love that deep rich baked fruit vibe I get from it. Combine with FLV fig it shines through the oatmeal cookie. Didnt really think about coconut until I found some photos and recipes online. Wanted to focus on 3 flavors to combine for this juice. The coconut started with sweet coconut because thats my goto in bakeries, the FA coco helps it blend with the golden syrup. Love the flavor the golden syrup has with the red dates and bridges it with the cookie. I used caramel original instead of brown sugar because I believe its smoother with the golden syrup instead of 2 flavors it combines into one. Praying that someone mixes this up and gives me some feedback. I was astonished how well this turned out. Really well balanced, I probably did 3 versions and still playing but its freaking good and will share it at this point. Believe I got lucky having and mixing these flavors as they play really well together. Ive been mixing other people creations for around 2 years and a ton of online research and talking with other mixers. Just never thought my 1st official juice would turn out this well. I like a week long steep to meld esp with those dates and fig.
A super nice banana cream pie. I used banana custard because it has an organic banana taste rather than a candy taste. Bavarian cream for the body of the “cream” filling and some caramel and cinnamon to give it that caramelized and cooked banana taste. The pie crust obviously for the bakery and crust note that wraps it all together.
After several previous incarnations of this recipe it's time to share it here. Yes it's all flavour apprentice but it works!
A delicious sweet banana cream with a drizzle of caramel over the top.
70/30 is my preference but please adjust to suit your liking - 1 week steep minimum recommended though 2 is better.