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