Steeping Bakery Flavors?

[amoret]

I just made my first bakery flavor, Julekaga, with Flavour Art Pannettonne (yes, I know it has diketones) and Cardamom. and it is kind of blah. I did start with low flavor percentages - 2% and .5% - so I'm pretty sure it is not over-flavored. What I'm wondering, before I start increasing these or adding other flavors, is if a bread/cake type flavor is likely to change much with steeping.

So far I've mostly done fruit and tea flavors that don't change much with steeping, a toffee/vanilla flavor that is way better fresh, and one tobacco that requires thorough steeping. Any and all opinions and/or suggestions would be appreciated.

And another question related to the same recipe is if anyone knows of a flavoring or combination that is like candied fruit - as in fruitcake or hot cross buns type of candied fruit.

 

[sparkky1]

I would say yes it will change with a week or two steeping, not sure what your pg/vg ratio was to start with.

An assortment of sweet fruits blended with just the right amount of cake batter, maybe rum ? mixed in 10 ml batches with different ratios and right them down.

 

[Soignee]

If you are not using some sort of 'speed steeping', UC, crockpot, etc... FA will take several weeks for the flavors to develop. If you are using a high percent of VG then it may also add to your steep time. Bakery and tobacco's do benefit from longer steep time as opposed to fruit flavors.

 

[amoret]

Thanks. Yes, after just a couple of days I'm noticing improvement, so I'll probably heat up my rice tonight and try a little speed. I'd just never done a bakery flavor and wasn't sure what to expect.