4 of 5 (1 reviews)
Final version.
Cap Crunchy Frosted Cookie - If you do not have this extract it will ruin the recipe. this is the base flavor everything is going to sit on.
INW Shortbread Cookie(or INW Biscuit)- I wanted to use this because it is new and there are a lot of rhubarb tarts that use a shortbread base. This extract is not as dark as INW biscuit but if you go to high with shortbread it appears to take on a popcorn like quality. The initial smell of this smells almost like FLV popcorn. You can replace this with inw biscuit at the same percentage and achieve similar results.
FLV Rhubarb- This is the only realistic rhubarb in my opinion. WF is basically raspberry, VT is basically sour mush, INW is way too green and vegetale. I have never used this higher than .4 and I do not recommend you go any higher. Even after a 14 day steep the rhubarb still has that sour root flavor right on top where you want it.
FA Red Touch- I removed the sweet strawberry because I felt like it took away from the main rhubarb profile I had going before so I'm reverting this back to the original state at 2%.
Flapper Pie WF- Flapper pie is pretty much a perfect blend of custard and meringue. I didn't go above 3% because I do not want any of the graham cracker notes to poke through.
COPYRIGHT: This recipe is the property of Germ and has been released under the CC Attribution-NonCommercial-ShareAlike 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
Vendor | Name | % | Actions |
---|---|---|---|
CAP | Crunchy Frosted Cookie | 4 | |
CAP | Super Sweet | 0.5 | |
FLV | Rhubarb | 0.4 | |
FA | Red Touch (strawberry) | 2 | |
INW | Shortbread | 2 | |
WF | Flapper Pie SC | 3 | |
Conditioning Time: 14 Days Total Flavor: | 11.9% |