Sweet Dough
Tested @ 0.7%, diluted in 70/30 0Nic
Tested on a R200 Bonza dual coil 0.14ohm Flapton @ 100w
Manufacturer’s description – “Carmelized sugar with bready buttered notes. Sweet dough has hints of butterscotch and caramel with a solid, heavy dough. Excellent canvas for bakery notes.”
SnV
Slight dough like mouthfeel and taste followed by quite a strong nutty maple syrup and butterscotch.
33 day steep
Slight increase in strength no change to profile.
Suggested usage
I’d use as a main 0.5%-1%, Background 0.25%-0.5%, Accent
I’d use this with Bakery, Creams, Custards, Nuts, Butterscotch, Caramel, Fruit, RY4 and Joy.
Summary
This is a sweet dough like a waffle dough, the sweetness comes from the maple & butterscotch like notes, this has a slightly full mouthfeel, but no greasiness as can be the case with some doughs. I suspect this has some AP to it due to the nutty taste. This may be useful to create a Pecan maple plait type Danish. Use low with custards to add some complexity.
Flavorah recommended usage - Start at 0.25%
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