So if the flavors themselves (verified by an email to/from FlavorArt rep) contain some kind of alcohol, and the purpose is to help them "infiltrate" into the base, does it make sense to add even more PGA when concocting to speed up the "steep" time?
Anyone every tried this?
I've put some PGA in one or two at most just to dilute and make thinner, but not sure that did anything.
I know that aging is the way to go, period. But - recent purchase direct from a manufacturer had them to me within about 6 days of receiving an ingredient he was missing, suggesting that 2 to 3 weeks (it's a caramel/custard/vanilla thing) wasn't necessary. Because of some other "steeping" or "infiltrating" or "emulsifying" process?
I wish I could take a peek into the big guys' mixing/steeping processes
Anyone every tried this?
I've put some PGA in one or two at most just to dilute and make thinner, but not sure that did anything.
I know that aging is the way to go, period. But - recent purchase direct from a manufacturer had them to me within about 6 days of receiving an ingredient he was missing, suggesting that 2 to 3 weeks (it's a caramel/custard/vanilla thing) wasn't necessary. Because of some other "steeping" or "infiltrating" or "emulsifying" process?
I wish I could take a peek into the big guys' mixing/steeping processes