Started DIY a few months back and haven't gotten into creating my own recipes until now. After some reading, I came across the 3-2-1 idea and gave it a go. I mixed 3% RF Blue Raspberry, 2% RF French Toast, and 1% CAP Vanilla Custard V1. Off the shake, I was pleasantly surprised. The raspberry was definitely noticeable but, not over powering and the French Toast was absolutely amazing. This has inspired me to try and create a base that suites my taste; thick and bold. I know this will come down to personal preference, but any input on concentrates to add/remove and percentages to try would help save a lot of time and expand my knowledge of how concentrates interact.
I love thick pastry and bakery profiles, so I thought I'd start by creating a base I could add to at my leisure. My initial thoughts are to use the following: (Combination/percentages come from seeing what others have used)
RF French Toast 2%
CAP Golden Butter .5%
CAP Cereal 27 1.5%
CAP Vanilla Custard V1 2%
FW or JF Yellow Cake 1.5%
I'm thinking maybe the addition of a waffle, sugar cookie, or AP may do some good, but not sure if I should or how to fit it in without over complicating the mix.
Any input would be appreciated. I look forward to the discussion!
I make a French Toast pretty regularly for customers, here's the recipe I use. Still needs some tweaking but tastes pretty damn good.
AP 0.5
TPA Butter 0.6
INW Custard 1.5
RF French Toast SC 2.5
FA Maple Syrup 0.75
ooo Powdered Sugar 1.5
FLV Rich Cinnamon 0.15
FA Zeppola 2
https://alltheflavors.com/recipes/102105#french_toast_by_silky
Hope that helps! Play around with it and let us know what you come up with!
Missing a few of those, but that's an easy fix. I need to read up on Zepolla. Thanks for the input. Glad to see you used RF, I'm loving that French toast.
its like a fried dough, its very good for blending. It can take on lots of forms - at around 4 percent its a great base for a doughnut. throw some biscuit/yellow cake/joy at it and you're on your way! I just like it here because it really helps pump up that fried bread note alongside with the ap and the French toast.
I managed to make toast using inw biscuit and AP, sharing this in the hopes that you get the courage to play with your ideas a little more!
See it through buddy!
What was the percentages?
Well I dunno. Maybe 2% to 3 drops per 60ml. Ap goes a long way... but I saw it used with sugar cookie to make a bready consistency before now. So I took it from that. Sugar cookie is also a pretty universal concentrate too. You may benefit from waffle and sugar cookie, maybe 2:1 as a starting point.