This stuff is amazing, I have been throwing it in everything from PB & J sandwich flavor to a nice jammy pastry and even cereal flavors (so far best berry addition I have used in any recipe). At light percentages (1~2%) it adds just a light sweet berry that has just a hint of tartness on the exhale, and at higher percentages it tastes dead on for knottsberry boysenberry jam. Below is a pastry flavor I threw together last night, feel free to mix it up and tweak it.
FA joy 2%
FA marzipan 2%
FA meringue 1 drop per 10 ml otherwise it overpowers.
FLV Boysenberry 2-4%
FLV cream 1%
Acetyl Pyrazine .33% just to give that extra bit of breadiness
I say 2-4% on the boysenberry because it depends whether or not you want a more delicate fruit pasty flavor, or something more reminiscent of a lil' debbie fruit pie.
On a side note, the FA joy, FA marzipan and FA meringue make a fantastic starting point for a bear claw.
Feel free to post any recipes with the newly release FLV flavors in general!
EDIT: I should note also, that FLV boysenberry imparts a really nice mouthfeel as well, it feels very wet and juicy if that makes sense, almost the same way that INW Kaktus add that juicy to a mix.
I really like the bear claw idea, I'm going to do some experimenting on that later.
Yeah, as soon as I mixed them up I had that quick thought that only smeagol and a crack head that just picked up could have "MY PRECIOUSSSSS". But I decided it would be better to share it. The same way that FA meringue FW yellow cake and FW hazelnut become a standby for cereal flavors, I think that the FA joy FA marzipan and FA meringue could be a jumping off point for bakery flavors.
In the description on flavourart's catalog they hint at joy having some potential in cereal flavors. "slightly sweet with hidden notes of chocolate and cereal".
I think the slight almond note in marzipan is something you build off in a bear claw recipe, maybe supplementing it with fa almond as well, and using other bakery type flavors like cookie, torrone, maybe yellow cake could lead to a bear claw. thinking about what cream I would use at the moment.
Ehh....the joy, not so much a cereal flavor. Maybe as a sub 1% flavor, but its a bit weird. I don't taste any chocolate, and for that matter, I don't really taste any sweetness to it. In all honestly it really is just a yeast-y bready flavor. It tastes like a mix between a beer and an unsalted pretzel. It doesn't contain that grainy note that most people are looking for when adding a bready flavor to a cereal mix.
I haven't tried FA almond, but I'm thinking that tfa toased almond would add a nice slivered almonds on top effect at 0.5-1% (strong stuff!) The marzipan is definitely more of an almond extract flavor you would tasted baked into it.
What additives do you use for PB? I'm thinking FLV butterscotch and caramel for mine.
I've been messing around with both FLV peanut butter and TFA peanut butter. Still trying to figure out correct percentages, because its bit tricky seeing how peanutbutter flavors are very overpowering, but I've had some succes mixing a bit of TFA clear graham cracker, FLV cream or TFA sweet cream, and TFA brown sugar.
FLV PB is a weird flavor. I have been toying around with it. It has more of a straight up roasted peanut flavor more than a creamy peanut butter to me anyways. Their is something about it I just cant put my finger on. Not that it is bad; just a bit different than what I was expecting. Maybe even a little bit of peanut shell taste maybe. Would love to know your take on it.
This sounds so yummers.
I've really been enjoing it so far, hate to jump on the FA/FLV hype train, but they really are some spectacular flavors.