Brown Sugar Flavoring System for Coffee and Tea is a water-soluble flavoring concentrate designed to infuse coffee beans, tea leaves, and dried herbs with rich brown sugar notes. This specialized formulation penetrates dried materials effectively and mixes well with vegetable glycerin and propylene glycol. The product is kosher, vegan, gluten-free, and allergen-free.
Applications:
Apply to roasted coffee beans, tea leaves, and various dried herbs. Use one-half teaspoon per pound of coffee beans. Distribute evenly using a sprayer or sprinkling method. Place treated beans in a sealable container such as a mason jar or zip-lock bag, shake thoroughly, and allow 24 hours for flavor penetration. The concentrate also works with vegetable glycerin and propylene glycol for alternative applications.
Benefits:
Creates consistent brown sugar flavor profiles in beverages without adding calories, carbohydrates, or sugar to the final product. The water-soluble formula ensures even distribution and absorption into dried materials. Contains no fat and provides no nutritional value in typical usage amounts.
Versatility:
Suitable for various dried herbs beyond coffee and tea. Compatible with different brewing methods as any residual alcohol evaporates during the infusion process and burns off completely during brewing. Works effectively with both hot and cold preparation methods.
Quality Assurance:
Formulated as an evolution of traditional flavor extracts with enhanced penetration properties. Contains a small amount of natural ethyl alcohol that aids flavor absorption and evaporates within 24 hours of application. The alcohol component ensures thorough flavor distribution throughout the treated materials.
Sustainability:
Made with natural and organic flavor components. The concentrated formula requires minimal quantities per application, reducing packaging waste. The water-soluble base eliminates the need for oil-based carriers, making it more environmentally compatible.
Ingredients: Natural and Organic Flavors, Natural Ethyl Alcohol.
