| Apple Pie (Torta Di Mele) - Flavour Art | 2.00 % | ||
| Baked Apple - Sobucky Super Aromas | 0.75 % | ||
| Butterscotch - Flavorah | 0.70 % | ||
| Caramel - Flavorah | 0.30 % | ||
| Country Apple - Purilum | 2.00 % | ||
| Custard Premium - Flavour Art | 2.00 % | ||
| Deep Fried Pastry Dough (SC) - Wonder Flavours | 1.25 % | ||
| Donut - Chefs Super Concentrates | 1.00 % | ||
| Madagascar (Vanilla Classic) - Flavour Art | 1.00 % | ||
| Pastry Zest - Flavorah | 0.30 % | ||
| Powdered Sugar - One On One | 1.00 % | ||
| Super Sweet - Purilum | 0.50 % | ||
| Total Flavour | 12.80% | ||
My impression of what a Galette might taste like, never having eaten one. I think this one layered nicely, and was worth sharing! Yeah, it's a tedious one to mix, but provides a unique flavor. Two weeks is an educated guess for resting time, having used the GC on my versions. It continues developing nuance as it ages. Sweetener was added later in development, and left in, as it did make the Apple shine.
SessionDrummer