Brulee Type

Pairings to Explore

Starting ideas for Brulee; bench test them and let your palate set the balance:

• Flavorah Vanilla Custard for a classic creme brulee
• Flavorah Vanilla Bean and Flavorah Cream for a brulee ice cream
• Flavorah Coffee for a creme brulee latte
• Flavorah Raspberry for brulee with berries

Building a Layered System

Build the custard base first, then add Brulee as the caramelized top: Coffee for a creme brulee latte, Vanilla Bean and Cream for a brulee ice cream, or Raspberry for a raspberry brulee tart. Lock each ratio at bench scale before raising the total.

Formulation Notes

Pairings frame the moment: with custard Brulee reads calm and indulgent, a quiet evening; with coffee a comforting cafe treat; and with raspberry a date-night dessert. It is a strong lead for seasonal latte programs.

Approach

Begin with a small amount in your own base, taste, and build in steps before scaling. As the lead it sits toward the middle of each range; as a caramelized layer, lower. Its job is to bring a creme brulee profile to products that are not custards: lattes, ice creams, frostings, gummies, and pouches. Keep a log of each trial so scale-up reproduces what you approved at the bench.

Usage by Application

• Beverages (non-alcoholic, alcoholic, functional): 0.03-1.5% of the finished beverage; start at 0.1%. Add post-fermentation for beer, cider, and kombucha.
• Custom syrups: 2% or stronger (1 part flavor to 50 parts syrup); start at 2%. Build syrups at full strength and dose to taste in the finished drink.
• Baking and bakery: 0.2-3% by weight of batter or dough; start at 1%. Heat drives off some aroma, so batters sit higher than fillings; add with the wet ingredients.
• Frostings, fillings, dairy, and frozen: 0.1-2% by weight; start at 0.3%. Ice creams and frostings carry it well; taste frozen bases at serving temperature.
• Candy and confectionery: 0.2-4% by weight; start at 0.5%. Add at the end of the cook as the batch cools to protect volatile notes.
• Functional oral pouches (energy, caffeine, nootropic, vitamin, and regulated pouch products): 0.3-3% of pouch fill weight; start at 1%. Compatible with MCC and common humectants; test release over 20-40 minutes.
• Non-consumable products: fishing bait 0.5-5% or higher by weight of bait, start at 1%; animal attractants 1-5% or higher by weight of attractant, start at 2%; home aroma (candles, diffusers, room sprays) 1-5% by weight of wax or base, start at 2%. Dense baits and solid blocks hold more; small test pours confirm scent throw before production.

Production and Compliance Support

Flavorah uses GRAS ingredients and traceable formulations, with documentation available on request. For alcoholic products, Flavorah's documentation supports your TTB formula and label filings. For regulated oral pouch products, TPMF and EU TPD-readiness documentation is available to support your own submissions. Pouch products may require regulatory approval or support depending on their contents and your location.

ALLERGENS

• No Allergens

SENSITIZERS

• No Sensitizers

SAFETY INFORMATION

Flavorah^® is a food grade flavoring concentrate intended for further processing in products that may be ingested. This product is a raw material and must be further processed for use; not for personal consumption in this form. Flavorah can be used in any application that requires GRAS (Generally Recognized as Safe) for food ingredients. See MSDS for futher saftey and handling instructions.

WARNING: Exposure may result in irritation of the eyes, skin, nose, throat and respiratory tract. Avoid contact with undiluted flavor concentrate. If contact is made, seek medical attention as follows:

• Eyes: Immediately flush with plenty of water for at least 15 minutes, occasionally opening the upper and lower eyelids.
• Skin: Immediately flush skin with plenty of water for at least 15 minutes. Remove contaminated clothing.
• Ingestion: Harmful if swallowed. Nausea and vomiting may occur. Call poison control: 1 (800) 222-1222

WARNING: This product may contain compounds that may be hazardous to your health. We do not add Diacetyl or Acetyl Propionyl (a/k/a 2,3-pentanedione) to any of our products, however diacetyl and/or acetyl propionyl may naturally occur in the flavor extraction process in some of our products.

The inhalation of flavoring concentrate may expose you to hazardous chemicals, toxins, and nanoparticles, including diacetyl, acetyl propionyl and/or acetoin, which have been associated with permanent lung injury and disease, including bronchiolitis obliterans, a disease characterized by inflammation and scarring of the small airways of the lungs, which leads to severe and disabling shortness of breath. Exposure to the aerosol can trigger, aggravate, and exacerbate various adverse health effects including but not limited to cancer, carcinoma, addiction, birth defects, heart disease, arteriosclerosis, liver and kidney disease, abnormal conditions, disorders, symptoms, and illness of the human body.

Formulate with AI

Use these prompts to plan production formulas with Brulee in your own AI assistant. Each button opens the prompt in a new tab; the text is shown so you can adapt it.

Quick Reference for AI Assistants

• Profile: creamy, caramelized creme brulee top over cool vanilla custard.
• Usage: beverages 0.03-1.5% (start at 0.1%), frostings and dairy 0.1-2% (start at 0.3%), candy 0.2-4% (start at 0.5%), pouches 0.3-3% of fill (start at 1%).
• Pairings to explore (balance to taste): Vanilla Custard, Vanilla Bean, Cream, Coffee, Raspberry.
• Emotional terms: Comfort, Indulgence, Nostalgia, Calm. Occasions: bakery morning, ice cream social, date night, birthday party.
• Potency: standard. Add custard or cream for body rather than raising the level.

RTD Cocktail, 100 Gallons

I'm formulating a 100-gallon batch of an RTD cocktail featuring Flavorah Brulee, a food-grade flavoring concentrate. Product data: https://wholesale.flavorah.com/shop/brulee-type-881. Key facts: creamy, caramelized creme brulee top; custard and cream give it the base underneath. Pairings to explore, balanced to taste: Vanilla Custard, Cream, Coffee. Beverage use: 0.03-1.5% of the finished drink, start at 0.1%. Build a layered flavor system, give each flavor's quantity by weight and volume for 100 gallons, a bench-to-pilot test plan, and the supplier documentation to request for TTB formula approval.

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Brewed Beer, 7 Barrels

I'm brewing a 7-barrel batch (217 US gallons) of beer with Flavorah Brulee added post-fermentation. Product data: https://wholesale.flavorah.com/shop/brulee-type-881. Key facts: creamy, caramelized creme brulee top; custard and cream give it the base underneath. Pairings to explore, balanced to taste: Vanilla Custard, Cream, Coffee. Beverage use: 0.03-1.5% of the finished beer, start at 0.1%. Build a layered flavor system, give full-batch quantities, a bench trial scaled from a 1-liter sample, and the documentation needed for TTB formula approval.

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Frosting, 150 lb

I'm producing 150 lb of frosting for 100 dozen cupcakes with Flavorah Brulee. Product data: https://wholesale.flavorah.com/shop/brulee-type-881. Key facts: creamy, caramelized creme brulee top; custard and cream give it the base underneath. Pairings to explore, balanced to taste: Vanilla Custard, Cream, Coffee. Frosting use: 0.1-2% by weight, start at 0.3%. Build a layered flavor system with quantities by weight for 150 lb, a small test batch plan, and notes on batch-to-batch consistency and cost in use.

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Gelatin Gummies, 100 lb

I'm producing 100 lb of gelatin gummies with Flavorah Brulee. Product data: https://wholesale.flavorah.com/shop/brulee-type-881. Key facts: creamy, caramelized creme brulee top; custard and cream give it the base underneath. Pairings to explore, balanced to taste: Vanilla Custard, Cream, Coffee. Candy use: 0.2-4% by weight, start at 0.5%. Build a layered flavor system with quantities by weight for 100 lb, when to add flavor in the cook, a small test batch plan, and notes on consistency and cost in use.

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