I believe that cinnamon is a component of a liquid I'm trying to replicate (sort of), but not an overpowering component. I haven't found much on this one in terms of recommended percentages.
What I'm looking for is the "bite" that the cinnamon gives without it overpowering the overall flavor. I'm afraid going with to much will ruin the overall recipe.
The current recipe I'm working with is:
12% FA Soho
5% FW Cinnamon Roll
3% FA Fuji
The cinnamon roll has the bite I'm looking for at first, but it very quickly diminishes.
Any advice is appreciated!
What I'm looking for is the "bite" that the cinnamon gives without it overpowering the overall flavor. I'm afraid going with to much will ruin the overall recipe.
The current recipe I'm working with is:
12% FA Soho
5% FW Cinnamon Roll
3% FA Fuji
The cinnamon roll has the bite I'm looking for at first, but it very quickly diminishes.
Any advice is appreciated!