Capella

Graham Cracker v2 Capella flavour concentrate

Title

The graham cracker was invented in 1829 in Bound Brook, New Jersey, by Presbyterian minister Sylvester Graham. The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing flavour.

Bottle size : 10ml

DIACETYL, ACETYL PROPIONYL, ACETOIN <5 ppm

Customer Reviews

Based on 14 reviews
71%
(10)
14%
(2)
7%
(1)
7%
(1)
0%
(0)
b
b.
v2

its not too bad but i like the V1 better

F
F.
The one.

My first love in vape, three years agos. I will never buy another one.

F
F.A.

Does anybody need again a review of that concentrate ?

D
D.A.
Doesn't stand out

Smells good, but doesn't cut through recipes. Its easy overpowered and very hard to notice in most mixes. It does bring a dryness and when you do notice it, it has a nice warm baked note. Just a shame its not more prominent.

s
s.p.
Cake base

excellent flavor of crackers / biscuits, notes of cinnamon in high doses. almost without diacetyl.

m
m.
don´t taste really much

It´s like a full grained Cracker...or a baked paperback....

B
B.

A must-have for any mix, small %ages really 'ties' any dessert based mix together.

R
R.
SUPER STRONG! IT'S A STEEPER

definitely needs a week steep minimum, can be very flavour dominating before then, even at 1-2%. compared to the V1 its practically identical, slightly different mouthfeel and more of a cinnamon note than TFA/TPA graham cracker

A
A.
Good base for many recipes

Bought this as a base for many of my dessert/baked goods recipes. Doesn't disappoint in giving a good wheaty biscuit background. I tend to use at around 2% but I'm sure can be increased without dominating a mix. If you mix and like dessertey, cakey or custardy recipes, you need this in your store cupboard!