This flavor is simply crust, and is great in combination with other flavors. Fruits, nuts, spices so let your mind wander and create your next masterpiece.
Click here for our recommended usage guide for this flavor (Highlighted in Yellow).
This is a professional grade highly concentrated flavoring.
Note - We cannot accept returns or exchanges on flavoring
9 Reviews Hide Reviews Show Reviews
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TFA PIE CRUST
The best pie Crust
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I like it
I add it at 1% to strawberry cream or peaches and cream to make a pie. If you go too high you won't like the flavor.
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Potent
I thought this flavor would be on the weak side but it's not. Good quality as well.
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great for bakery
A great replacement for Graham crust if you're looking for a change in your adv but not too alter the main notes until after a week then it can over power some things in a recipe. But a good flavor none the less
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Taste like pie crust
smells an taste like pie crust , used at 3% for a peach pie , was really good
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worth a try
In my Granny Smith Apple pie mix this was subtle. I was going to up the percent for my pumpkin pie, but see in comments that may not be the best option. Will have to think about it.
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Right out of the Oven
I bought this to use in a Peach Pie recipe. The fresh out of the Oven Pie Crust flavor isn't strong but is definitely present and is very good.
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It does the job....
not very pronounced...but must use at low percentages...as it will give a bad taste if used too high...I used it it in My Peach Pie and it was good...gives that crust flavor you need...lightly...I haven't had time to play around with it much....but will keep it around for the crust notes in a number of my recipes...and will experiment further...
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It works...
Imo, this gives a good pastry/pie crust note. I recommend starting low, around 1.5-2%, and work up if needed. It can give an undesirable effect/flavor if used too high. At the right % you can pull a nice pastry flavor note. I make an awsome pb&j sandwich mix with this giving an excellent 'bread' effect. I also find that just a touch of acetyl pyrazine works great in certain mixes with the pie crust to give it a little umph.