DIYorDIE Phase One Winner Recipes

Wayne

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These are the recipes created by the top ten winners of Phase One in the DIYorDIE Mixer’s Competition

AllTheFlavors.com Recipe Link Here

*Winners should post their recipes on the ATF page*

Aron Van Osnabrugge

Cookie (FA) 2%

Joy (FA) 0.5%

Vanilla Swirl (TPA) 3%

Vienna Cream (FA) 1%

New York Cheesecake (CAP) 2.5%

Marshmallow (FA) 1%

 

Jon Goldsboro

4%      CAP Sugar Cookie

0.75%  INW Biscuit

2.5%   TFA Bavarian Cream

1.5%   CAP N.Y. Cheesecake

2%      CAP Vanilla Custard V1

0.75%  FA Meringue

11.5%  Total Flavoring

Required Steep: Long. 1 week minimum. Better with 2 week steep.

 

Conner Saizan

3.5%- Vanilla Custard V1 CAP

2.5%- New York Cheesecake CAP

1.75%- Biscuit INAWERA

.75%- Meringue FA

.5%- Joy FA

.15%- Cinnamon Ceylon FA

70vg/30pg. 1.5mg

 

Chris Devore

[FA] cream fresh 1.5%
[FW] wiped cream 3%
[TFA] cheesecake graham crust 2%
[INW] biscuit .75%
[FW] captain crunch type 2%
[FA] meringue  .75%

Barret Myers

CAP:
New York Cheesecake————2.5%
Sweet Cream———————-1.5%
FA:
Marshmallow———————-1.5%
TFA:
Acetyl Pyrazine——————–1.5%
Graham Cracker Clear————-3.5%
INW:
Biscuit——————————2%

Steep  5 to 7 days

Logan Hodge

  • Cookie (Biscotto) (FA) – 2%
  • NY Cheesecake (Cap) – 2%
  • Joy (FA) – ,75%
  • Meringue (FA) – .5%
  • Cinnamon Ceylon (FA) – .75%
  • Vanilla Custard v1 (Cap) – 3%

Steeping: 1 1/2 weeks (of course will get better after longer period)

Mixed: 30 pg / 70 vg

 

Adam Biondo

1.5% (FA) Catalan Cream
0.75% (TFA) Waffle (Belgian)
4% (CAP) New York Cheesecake
1% (INW) Biscuit
1% (CAP) Creamy Yogurt
0.5% (TFA) Acetyl Pyrazine 5%

 

Zach Ziggas

4% Vanilla Custard CAP
2% New York Cheesecake CAP
.75% Joy FA
.6% Biscuit INW
.4% Nonna’s Cake FA
.4% Vienna Cream FA

 

Roger Keel

FA Vienna Cream      2%

FA Custard               2%

FA Torrone             .75%

FA Joy                  .75%

FA Meringue         1.25%

INW Biscuit          1.50%

 

Raymond Taylor

Belgium Waffle (TFA)           0.25%

Cookie (FA)                            1%

Vienna Cream (FA)               3%

Fa Fresh Cream (FA)            1.5%

Fa Merangue (FA)                 0.5%

Vanilla Swirl (TFA)                2%

Steep 4 – 7 days

 

 

 

 

 

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