The Flavor Apprentice (TFA) is a leading producer of water-soluble flavourings.
Gingerbread delivers the classic spiced-biscuit profile: warming ginger, cinnamon and clove over a soft base of dark syrup/molasses and buttery dough—ideal for winter desserts, pies and latte builds. Use: Concentrate that must be diluted. TFA flavours are water-soluble and PG-carried; some may contain traces of ethanol. Note: We purchase in bulk and re-bottle into smaller sizes (not the original packaging).
Tips & accessories
Contents
- 1 × TFA Gingerbread concentrate (20 ml / 50 ml / 100 ml)
Features
- Type: Food-grade flavour concentrate (water-soluble)
- Carrier: Propylene Glycol (PG)
- Profile: ginger, cinnamon, clove, dark syrup/molasses, buttery dough
- Role: bakery base or warm spice accent
- Packaging: Re-bottled by us (not original)
Tasting notes
- Top: peppery ginger with a cinnamon lift
- Middle: soft spiced cookie body
- Base: dark syrup/molasses with light butter/vanilla
Tips for this flavour
- Dosing start: 2–4% standalone; 0.5–2.0% as a spice accent. High % may turn woody/harsh.
- Baked realism: 0.1–0.3% Acetyl Pyrazine for toasty crumb notes.
- Pairings: custards/vanillas, caramel/RY4, butterscotch, apple/pear, orange zest, chocolate/cocoa, cheesecake/biscuit.
- Soften the spice: 0.25–0.5% marshmallow or cream/vanilla.
- Latte idea: blend with coffee/espresso and a touch of sweetener for a “gingerbread latte”.
- Steeping: 7–14 days—spices and syrup meld and smooth out.
Ingredients
Flavouring substances, Propylene Glycol (PG). May contain traces of ethanol/water.
Allergy & warnings
- Contains PG. Do not use undiluted—DIY only.
- Spices can feel sharp at high %—start low and fine-tune.
- Store cool/dark, tightly closed. Keep away from children and pets.
Mixing ratios (starting points)
- E-liquid single: 2–5%
- As an accent: 0.5–2.5%
- Culinary/drinks: 0.05–0.3% — adjust to taste
FAQ
Is the ginger hot?
Medium-high warmth. Dose conservatively and smooth with cream/vanilla if needed.
How to get more crumb/crust?
Add 0.1–0.3% Acetyl Pyrazine or layer with Graham Cracker/Pie Crust.
Good with chocolate and caramel?
Yes—great winter dessert notes with cocoa and butterscotch/RY4.
Tastes woody/bitter—why?
Likely overdosed. Reduce %, add marshmallow/vanilla and steep 7–14 days.
PG-carried and must be diluted?
Yes—water-soluble, PG-carried concentrate for dilution in base.
Manufacturer info?
The Flavor Apprentice – official website
