Organic Berry Flavor Extract without Diacetyl
Organic Extracts Excellent for baking, ice cream, coffee syrups and in beverage applications
How to use:
A good rule for starting usage is .25%. Finding the perfect amount of Flavor Extract for your recipe is an art form, and requires practice! First start with a small amount such as a .25% (up to 1%) of of your extract or flavor. Taste the flavor in the finished dough or ice cream. If the flavor tastes good and dissipates after 3 to 5 seconds, it's perfect!
Note: if this a baked product and it has not been baked, you will need to add 10% more to compensate for the loss during baking.
When making and freezing ice cream it is also possible the extract will become diluted due to the whipping of air into the product from the ice cream machine, and you may need to add additional extract.
If at any time you notice a minty taste on your palate or a medicinal taste, you have over-flavored your product. Or, if you are burping the flavor up an hour or more after you have eaten the finished product then you have probably over flavored it. The trick to making a product taste good is to give just enough flavor to tease the taste buds, without overdoing it. That's what keeps them coming back for more.
Diacetyl is a main flavor agent in the starter cultures used to make butter, according to a report by the National Toxicology Program. Minute amounts of the compound are also naturally present in milk, yogurt, cheese, coffee, honey and most fruits. Because diacetyl is a natural product of alcohol fermentation, it is often found in beer and wine. Diacetyl may be hazardous when heated and inhaled over a long period. It has been linked to a high prevalence of acute lung disease in industrial workers that handle the flavoring.
Ingredients: Water, Ethyl Alcohol, Natural Plant and Vegetable Extracts