Ive tried a few FW concentrates and a large proportion of them found really artificial tasting. Ones I dont mind are:
Yellow Cake - Again making this @ 5% or so it tastes overly sweet and artificial, but it does work well at low percentages to add a cakey element. However with stuff like nonna cake and lemon cake coming out now I have a feeling it will start beign subbed out in recipes.
Salted Caramel - Although it doesnt taste salted at all, which in a way makes it a fail, I think this is a good middle ground between flavour arts caramel and butterscotch flavours in that it is much more dominant that FA caramel and stands out, but if you dont want an overly sweet stand out flavour like butterscotch it is good.
Ginger - I see recipes with Natures FInest ginger always used, but as far as Im aware it isnt available in the UK. FW one is a bit like ginger ale, but its ok and certainly a lot better than the other alternatives I have tried.
None of these are "wow" flavours though, maybe there are some with FW but after tryin gthe likes of apple jacks and cinnamon churros which I have found revolting AND jsut the knowledge they havent been an ethical company, there is nothing makes me want to try other flavours. Im also not a fan of Capella which seems to be so popular with vendors. I find danish swirl though standalone doesnt impress me seems to work well in a lot of recipes, thr custard is still the best custard for me and the doughnut I like, but most of the others I have tried have just been so so at best.
A question for the original poster that interests me though. I understand originally you couldnt buy the likes of Flavour Art in commercial quantities....but, you also said that FW is really diluted. This is something hsa always intrigued me. Is say buying 10 x 100ml bottles of FA more expensive than 1 x 1litre bottle of FW when you take into account you are using much higher percentages of FW in recipes?
Yellow Cake - Again making this @ 5% or so it tastes overly sweet and artificial, but it does work well at low percentages to add a cakey element. However with stuff like nonna cake and lemon cake coming out now I have a feeling it will start beign subbed out in recipes.
Salted Caramel - Although it doesnt taste salted at all, which in a way makes it a fail, I think this is a good middle ground between flavour arts caramel and butterscotch flavours in that it is much more dominant that FA caramel and stands out, but if you dont want an overly sweet stand out flavour like butterscotch it is good.
Ginger - I see recipes with Natures FInest ginger always used, but as far as Im aware it isnt available in the UK. FW one is a bit like ginger ale, but its ok and certainly a lot better than the other alternatives I have tried.
None of these are "wow" flavours though, maybe there are some with FW but after tryin gthe likes of apple jacks and cinnamon churros which I have found revolting AND jsut the knowledge they havent been an ethical company, there is nothing makes me want to try other flavours. Im also not a fan of Capella which seems to be so popular with vendors. I find danish swirl though standalone doesnt impress me seems to work well in a lot of recipes, thr custard is still the best custard for me and the doughnut I like, but most of the others I have tried have just been so so at best.
A question for the original poster that interests me though. I understand originally you couldnt buy the likes of Flavour Art in commercial quantities....but, you also said that FW is really diluted. This is something hsa always intrigued me. Is say buying 10 x 100ml bottles of FA more expensive than 1 x 1litre bottle of FW when you take into account you are using much higher percentages of FW in recipes?