4 of 5 (1 reviews)
Been working on this for over a year, I can handle yc rhubarb up to 1.25%, but if you are sensitive it works as low as 0.5%
Derived from Hobbs Custard by Jbolla
COPYRIGHT: This recipe is the property of Jbolla and has been released under the All The Flavors Public Domain 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 | New York Cheesecake | 2 | |
| CAP | Super Sweet | 0.5 | |
| INW | Rhubarb (yc) | 0.75 | |
| TPA | Bavarian Cream | 0.5 | |
| TPA | Strawberry | 1 | |
| TPA | Vanilla Custard II | 2 | |
| Conditioning Time: 3 Days Total Flavor: | 6.75% | ||
Formulations
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