Yes, indeedy, we have been brave enough to use it (and been crazy enough to 'work it
through' to make it workable for us).
This is likely one of THE most intense, overwhelming flavors that FA offers.
It is NOT sweet.
If used at a VERY low level, it will add a wonderful 'baked crust' nuance to any bakery blend...BUT it must be used VERY low (.25% or less), and it MUST be allowed to
thoroughly steep. Even .25% may be too much for some mixes.
Information/example:
We steep everything we make, either with a heated ultrasonic or heat alone for 4 hours (must be around 150 degrees for a full 4 hours). That typically equates to approximately 2 weeks of steeping.
One of our favorite bakery blends is Anise Almond Cream Cookie:
Cookie FA 2%
Almond Amaretto TFA 2.5%
Anise FA 2.5%
Vienna Cream FA 1.5%
Bavarian Cream TFA 1.5%
To start with, this is NOT an super sweet cookie (if we wanted it to be sweeter, using less Cookie would do the trick for us) - but we wanted it to be more like a sweet biscuit/scone. However, it is sweeter than something like biscotti.
We'd made it 'to our liking' before we decided to try the Bread Crust, so we took 8mls of the completed
juice, and added .25% of the Bread Crust.
After 30 minutes in the heated ultrasonic (a day or two of normal steeping) all that could be tasted was a hint of Anise & Cookie and tons of TOAST. After an hour (several days of normal steeping), we could start to taste the Almond Amaretto, along with the Anise/Cookie...and wee-tiny bit of the sweetness was coming back (but still no hint of the creams). After two hours (about a week of normal steeping), we could taste the Anise, Almond Amaretto, Cookie, a bit more sweetness and a hint of the cream. And after 4 hours (about 2 weeks of normal steeping), all the original flavors could be discerned clearly...but the overall sweetness fell by (guessing here) around 25-30%-ish. BUT we had that wonderful 'crunchy/toasty taste' that is so missing in 'bakery vapes'. We basically agreed it was still too much for typical taste-buds.
So our suggestion (for anybody that has the patience to work with it) is that for a "hint of crusty-crunchy", to start with .125% (which isn't easily measurable for small bottles). This can be solved by thoroughly mixing 1 ml of Bread Crust with 1ml of VG or PG, and using that mix at .25%. Or by mixing 1ml of Bread Crust with 3ml of VG or PG and using that mix at .5%
Wethinks most will agree that even at that level, a small percentage of the sweeteness disappears. But that's normal with food, too. A toasted piece of bread tastes less sweet than a plain piece of bread; cookie dough and cake batter taste sweeter than baked cookies or cake...and so it is with the 'Bread Crust' flavor.
As always, ymmv based on your taste preferences and your mixes.
And that's what we2 knows about Bread Crust - hope it helps you to create more satisfying vapes!
I gave up DIY except to try and replicate delicious juices that were way too expensive. It does smell good, though =]
