DAIRY/MILK FLAVOUR BY PERFUMER’S APPRENTICE
Enhance your culinary creations with Perfumer’s Apprentice’s Dairy/Milk Flavour Concentrate. This gentle dairy note serves as an excellent blender, complementing other flavours to achieve a creamy, milky profile in your recipes.
FLAVOUR PROFILE
Perfumer’s Apprentice describes this concentrate as “a dairy/milk note, very gentle. It is not a flavor on its own, but rather a blender to be used in conjunction with other ingredients,” capturing the subtle essence of dairy. :contentReference[oaicite:0]{index=0}
INGREDIENTS
- Natural & Artificial Flavours
- Propylene Glycol
APPLICATIONS
This versatile flavour concentrate can enhance a variety of edible products, including:
- Baked goods: Add a creamy note to cakes, cookies, and pastries.
- Beverages: Enrich lattes, milkshakes, and smoothies with a subtle dairy flavour.
- Desserts: Incorporate into ice creams, custards, and puddings for a smooth, milky undertone.
- Confectionery: Enhance candies, toffees, and chocolates with a gentle dairy note.
USAGE RECOMMENDATIONS
As a concentrated flavouring, it is recommended to start with a small amount and adjust to taste. A typical usage rate is between 5-10% of the total recipe, depending on the desired intensity. Always dilute before use; do not consume undiluted. :contentReference[oaicite:1]{index=1}
STORAGE
Store in a tightly closed container, away from heat and direct sunlight, to maintain flavour integrity. :contentReference[oaicite:2]{index=2}
SAFETY INFORMATION
This flavour concentrate is intended for use in food and beverage applications. Ensure proper dilution before consumption. Keep out of reach of children and pets.
PRODUCT APPLICATION DISCLAIMER: THESE PRODUCTS ARE FOOD-GRADE FLAVOURING INGREDIENTS INTENDED FOR GENERAL CULINARY USE, INCLUDING BAKERY, CONFECTIONERY, AND BEVERAGE APPLICATIONS. THEY ARE VERSATILE COMPONENTS SUITABLE FOR A RANGE OF FLAVOURING PURPOSES. ANY ASSOCIATION WITH SPECIFIC DEVICES OR USES IS INCIDENTAL AND DOES NOT IMPLY AN INTENDED OR EXCLUSIVE PURPOSE.
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