Bread!
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Bready flavors go well with desserts and creaminess. Something like FA Lemon Sicily, FA Lime Cold Pressed, and CAP Vanilla Custard might work well together with Bread Crust.
Sounds interesting ... where did you order it from?
I can't find anything on this flavor. Is this a new flavor release?
For an unfamiliar flavor I tend to go by the smell of it. If it has a really strong smell like all in your face strong, I start at around 3% - 5%. If it is a light smell I go for 10% - 15%. but knowing Capella flavors it will more than likely be in that 10-15 or higher (up to 20%) range as most of their flavors tend to be used at higher %s
I can't find anything on this flavor. Is this a new flavor release?
For an unfamiliar flavor I tend to go by the smell of it. If it has a really strong smell like all in your face strong, I start at around 3% - 5%. If it is a light smell I go for 10% - 15%. but knowing Capella flavors it will more than likely be in that 10-15 or higher (up to 20%) range as most of their flavors tend to be used at higher %s
Oh, I'm sorry. It's a Flavour Art flavor, not Capella's - and it's from ecigexpress:xxJRxx said:
Bread Crust by FlavourArt - ecigExpress
The smell is . . . a bit odd. Like unbaked beer bread dough, if you've ever made that.
That's a good idea.Shroomalistic said:
I'm also thinking of trying to achieve cinnamon raisin toast . . . maybe by mixing it with Inawera Biscuit and some kind of cinnamon desert?
I've been working on a base flavor for "muffin"... to use for blueberry muffin, eventually. Here's what I have so far:
CAP Cake Batter 0.5%
TFA Acetyl Pyrazine 0.5%
CAP Graham Cracker v2* 4.0%
FW Vanilla Cupcake 2.0%
CAP Vanilla Custard v2* 2.0%
TFA Brown Sugar Extra 3.0%
CAP Butter 2.0%
TFA Sweetener 1.0%
* = no diketones
Not really sure about this yet, though. I may need to get rid of the Cake Batter, the AP, or both.
Andria
CAP Cake Batter 0.5%
TFA Acetyl Pyrazine 0.5%
CAP Graham Cracker v2* 4.0%
FW Vanilla Cupcake 2.0%
CAP Vanilla Custard v2* 2.0%
TFA Brown Sugar Extra 3.0%
CAP Butter 2.0%
TFA Sweetener 1.0%
* = no diketones
Not really sure about this yet, though. I may need to get rid of the Cake Batter, the AP, or both.
Andria
Yeah, it's exactly for that flavor, though they say if you go too heavy with it, you wind up with something like "corn chips" -- it smells exactly like Fritos.
But, in very tiny doses like the .5%, the taste is very much what it should be, for a bready/cakey flavor. It may just be the Cake Batter I wind up dropping from that; I find the smell pretty objectionable for some reason -- I have to keep the bottle in a small ziplock or I can't stand to open my flavor drawer!
The brown sugar and butter in that recipe is for that "streusel" topping that's often found on muffins. The butter, from Capella, has no diketones. It's nice that so many manufacturers are reformulating these flavors, because I'm finding that "baked goods" are by far my favorite vapes.
Andria
PS: you may be right, I may have to decrease the percentages. I've got a trial of blueberry muffin, with this muffin base and some Capella blueberry and TFA Blueberry Candy, steeping right now; I've got some new cartos on the way, which is why I'm waiting. I vape my regular sweet-vapes blueberry muffin in a cartotank, so I need a similar way of tasting this, to get a real idea of how I like it. It smells good, but it might be a bit strong; I've done a couple days of intermittent heat steeping, and a couple days of aerating with the top off; hopefully those cartos will show up tomorrow, and I can give it a try.
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I will. I'm excited about it, because if I can get this particular recipe down pat, I can stop ordering ejuice entirely except for the WTA. I tasted it in my Igo-S right after mixing, and it really wasn't bad, but I could tell it needed some time for the flavors to blend, and the smell was pretty strong, which is why I've also done the aerating thing, along with the intermittent heat steeping, and of course regular shaking.
Also if I can get the base muffin flavor really down pat, it opens up a lot of possibilities for other vapes; I'm a huge fan of those little bitty muffins, but I tend to scarf 'em down like M&M's, which is definitely not good for my "girlish figure." That's why I'm such a big fan of my blueberry muffin vape -- get to enjoy that flavor without gaining 30 lbs!
But freeing up funds from ejuice means I can order more mods.
Andria
Also if I can get the base muffin flavor really down pat, it opens up a lot of possibilities for other vapes; I'm a huge fan of those little bitty muffins, but I tend to scarf 'em down like M&M's, which is definitely not good for my "girlish figure."
That's why I'm such a big fan of my blueberry muffin vape -- get to enjoy that flavor without gaining 30 lbs! But freeing up funds from ejuice means I can order more mods.
Andria
Heres an idea: Peanut Butter & Jelly Sandwich
TFA Strawberry Ripe
Any Peanut Butter
Your Bread Flavor
TFA Strawberry Ripe
Any Peanut Butter
Your Bread Flavor
Here's another 'bread' type, and I actually like to mix my Blueberry Muffin with this flavor -- love blueberry and banana flavor together!
Banana Nut Bread
TFA Banana Nut Bread 8.0%
TFA Sweetener 2.0%
Cap Vanilla Custard v2 1.0%
Acetyl Pyrazine 0.5%
The TFA banana nut bread is actually good all on its on, at about 10%-11%, but this recipe really 'rounds out' the flavor nicely. The sweetener can be removed or reduced, to taste -- I like it sweet!
Andria
Banana Nut Bread
TFA Banana Nut Bread 8.0%
TFA Sweetener 2.0%
Cap Vanilla Custard v2 1.0%
Acetyl Pyrazine 0.5%
The TFA banana nut bread is actually good all on its on, at about 10%-11%, but this recipe really 'rounds out' the flavor nicely. The sweetener can be removed or reduced, to taste -- I like it sweet!
Andria
Ooooohhhhh, FA Bread Crust. Oh my. You might want to check this post, "This one's only for professional lion tamers." That is a seriously potent flavor; believe my suggestion was starting at .0015% - .0025%.
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Thanks for that, Love Vanilla.
I mixed up a couple things using .25 percent last night, and will let you know the results in a few days.
Upon more prolonged sniffing, I definitely detected something corn chipesque going on, so I just assumed this stuff is heavy on the Acetyl-whatsis and proceeded from there. Your link now has me worried that even .25 will be too much, but we shall see.
I mixed up a couple things using .25 percent last night, and will let you know the results in a few days.
Upon more prolonged sniffing, I definitely detected something corn chipesque going on, so I just assumed this stuff is heavy on the Acetyl-whatsis and proceeded from there. Your link now has me worried that even .25 will be too much, but we shall see.
Looking back wonder if I slipped an extra zero into those numbers e.g. s/b .015-.025%? Maybe... but maybe not. I was diluting another ingredient at ppm around that time. But yes, that bread crust is seriously potent stuff.
I was trying for awhile to make a cakey, bready type for fruit cobblers, etc...Gave up for awhile...but I did find a biscuit flavor I like a lot and works well with fruits and other flavors as well.......works great for my blueberry cobbler...
I was trying for awhile to make a cakey, bready type for fruit cobblers, etc...Gave up for awhile...but I did find a biscuit flavor I like a lot and works well with fruits and other flavors as well.......works great for my blueberry cobbler...
Oooh, what was it, Inawera Biscuit maybe? All the bread/cake fans would LOVE to know!
Andria
I'd like to know too.
As it happens, one of the recipes I made with Bread Crust last week stars Inawera Biscuit, which is an ingredient I use a lot.
This recipe is part of my ongoing quest to replicate my mother's ridiculously good, cholesterol-crammed pound cake in eliquid form. (For underprivileged souls living someplace other than New England, this is one of those rich, heavy, very old school cakes containing multiple sticks of butter and a dozen egg yolks.)
Old School Pound Cake
INW Biscuit...2%
CAP Graham Cracker 2%
FA Cheesecake 1%
CAP Brown Sugar .75%
FA Butter .5%
INW Vanilla .5%
FA Bread Crust .25%
It's early days yet, but I do think the Bread Crust is helping to make the overall effect cakier, which is exactly what I was going for.
Cool beans! I can't wait to see how it tastes in a couple of weeks.
As it happens, one of the recipes I made with Bread Crust last week stars Inawera Biscuit, which is an ingredient I use a lot.
This recipe is part of my ongoing quest to replicate my mother's ridiculously good, cholesterol-crammed pound cake in eliquid form. (For underprivileged souls living someplace other than New England, this is one of those rich, heavy, very old school cakes containing multiple sticks of butter and a dozen egg yolks.)
Old School Pound Cake
INW Biscuit...2%
CAP Graham Cracker 2%
FA Cheesecake 1%
CAP Brown Sugar .75%
FA Butter .5%
INW Vanilla .5%
FA Bread Crust .25%
It's early days yet, but I do think the Bread Crust is helping to make the overall effect cakier, which is exactly what I was going for.
Cool beans! I can't wait to see how it tastes in a couple of weeks.
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